11. Prepare the dashi: In a large pot, combine Water and Kombu. Let the Kombu soak for 30 minutes. Heat the pot over medium heat until just before boiling; remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.
33. Prepare the vegetables and tofu: Cut Napa cabbage into large, roughly 5cm pieces. Trim the stems from Shiitake mushrooms and score a cross on the caps if desired. Trim the base of Enoki mushrooms and separate into smaller clusters. Peel Daikon and slice into 1cm thick half-rounds. Peel Carrot and slice into 0.5cm thick rounds or decorative shapes. Slice Negi diagonally into 2cm pieces. Cut Firm tofu into 3cm cubes. Thinly slice Scallions for garnish.
