1.5 lbs (680g) of bone-in chicken thighs, cut into 2-inch pieces
Half a head (about 2 lbs / 900g) of napa cabbage, cut into 3-inch chunks
2 medium carrots, peeled and sliced into quarter-inch-thick rounds
14 oz (400g) of firm tofu, drained and cut into 1.5-inch cubes
7 oz (200g) of enoki mushrooms, trimmed, root ends discarded, and separated into small bunches
4 fresh shiitake mushrooms, stems removed and caps wiped clean
1 large Japanese leek (negi) or 2 green onions, cut into 2-inch lengths on a bias
7 oz (200g) package of shirataki noodles, rinsed, parboiled for 1 minute, and cut into 3-inch lengths
For the dashi broth: 8 cups (2L) of water, one 4-inch (10cm) square of kombu kelp, wiped clean, and half a cup (15g) of bonito flakes
For serving: 1 cup (240ml) of ponzu sauce, 1 small daikon radish (about 8 oz / 225g), peeled and finely grated, 1–2 teaspoons of ichimi togarashi (Japanese chili powder), mixed into the grated daikon to make momiji oroshi, and yuzu kosho to taste
Instructions
Combine the water and kombu in a large pot. Let soak for 30 minutes, then heat over medium until just simmering (do not boil). Remove kombu, add bonito flakes, simmer for 1 minute, then strain through a fine-mesh sieve into a clean pot. Discard solids.
Add the chicken pieces to the dashi. Bring to a gentle simmer over medium heat, skimming any foam. Reduce heat to low and simmer for 15 minutes.
Arrange the napa cabbage, carrots, tofu, enoki mushrooms, shiitake, leek, and shirataki noodles on a large platter for table presentation.
Increase heat to medium-high and bring broth to a rolling simmer in a tabletop hot pot or large donabe. Add chicken first if not already in pot.
Cook vegetables in stages at the table: add hardy items like cabbage stems and carrots first (5–7 minutes), then tofu, mushrooms, leek, and noodles (3–5 minutes more). Do not overcrowd; cook in batches if needed.
Serve hot pot broth and ingredients with individual bowls of ponzu, momiji oroshi, and yuzu kosho for dipping.
Additional Notes
Optional: add 4–6 chrysanthemum greens or mizuna leaves in the last 2 minutes of cooking for freshness.
Make-ahead: prepare dashi up to 1 day ahead and refrigerate. Chop vegetables up to 4 hours ahead and store covered in fridge.
Variation: use whole chicken pieces with bones for richer broth; simmer 20–25 minutes before adding vegetables.
Crucial: maintain gentle simmer to keep broth clear; vigorous boiling clouds it.
