Asari Nabe

Begin by making dashi stock: Place the Kombu in the 1000g of Water in a medium pot and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the nabe broth by combining the prepared dashi stock, Sake, Usukuchi soy sauce, and Mirin in a separate bowl. Stir well.

Cut the Napa cabbage into 5cm pieces. Arrange the Napa cabbage, Firm tofu, and Enoki mushrooms neatly in a large nabe pot.