Aigamo nabe (duck and green onion hot pot)

1. Prepare dashi stock: Gently wipe kombu with a damp cloth. Place kombu and 1000g water in a pot. Heat slowly over medium-low heat. Just before it boils, remove kombu. Add katsuobushi to the simmering water, turn off heat, and let steep for 1-2 minutes. Strain the dashi stock through a fine-mesh sieve.

2. Prepare the duck: Slice the 400g duck breast thinly against the grain, about 3mm thick.

3. Prepare the naganegi: Slice the 600g naganegi diagonally into 5cm pieces, separating white and light green parts.