Hoto (Yamanashi Flat Udon Noodle Stew)

1. Prepare dashi: In a large pot, combine Water and Kombu. Heat gently over medium-low heat, removing Kombu just before the Water boils. Bring the Water to a boil, then add Katsuobushi. Turn off the heat immediately and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare ingredients: Slice Pork belly into bite-sized pieces. Peel and cut Daikon, Carrot, and Satoimo into appropriate sizes. Roughly chop Napa cabbage. Remove stems from Shiitake mushrooms and slice the caps. Deseed Kabocha and cut into bite-sized pieces. Chop Green onions into 2cm lengths.

3. Cook initial ingredients: In the dashi, add Pork belly, Daikon, Carrot, and Satoimo. Bring to a simmer and cook for 10 minutes until vegetables begin to soften.