Ishikari Nabe

Prepare dashi stock: Wipe the Kombu with a damp cloth and place it in a pot with Water. Bring to a gentle simmer over medium heat, just before boiling, remove the Kombu. Add Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare vegetables: Peel Daikon radish and Carrot, then slice them into 5mm thick rounds or half-moons. Cut Napa cabbage into bite-sized pieces. Trim the stems off Shiitake mushrooms and slice them if large. Separate Enoki mushrooms into small clusters. Drain Firm tofu and cut it into 2cm cubes. Slice Scallions diagonally into 3cm lengths. Peel Potatoes and cut into 2cm chunks. Rinse Konnyaku and slice into thin rectangles, then score a slit in the middle and twist each piece to create a decorative knot.

Prepare salmon: Cut the Salmon fillet into 4-5 large pieces. Season the Salmon fillet lightly with Salt.