Nabemono

Method

1. Wipe 5 g of kombu with a damp cloth, leaving the white bloom, and put it in a donabe or heavy lidded pot with 500 ml of cold water. Leave to soak for 20 minutes while you prepare everything else.
2. Cut 100 g of napa cabbage into 4 cm pieces, keeping the thick white stems separate from the leaves. Slice 25 g of carrot into 5 mm rounds, cut 1 of negi into 1 cm diagonal lengths, remove the stems from 2 of shiitake and score a shallow cross in each cap, and trim the root from 30 g of enoki, keeping the cluster together. Cut 70 g of firm tofu into 4 cubes and wash 30 g of shungiku.
3. Cut 70 g of chicken thigh into bite-sized pieces and 60 g of white fish into 2 neat pieces. Shell and devein 2 prawns, leaving the tails on. Arrange everything on a platter in groups so it can go into the pot in order.
4. Stir 2 tbsp of ponzu with 1 tbsp of grated daikon in a small dipping bowl and set it at the table.