Mizutaki (Hot Pot Ayam Jepang)

Bahan-bahan (4 porsi)

• 1.5 lb napa cabbage ((roughly ¼ head or 8 leaves))
• 1 Tokyo negi (long green onion) ((or use 2 green onions/scallions))
• ⅔ carrot ((3.5 oz, 100 g))
• 6 stalks mizuna (Japanese mustard green) ((3 oz, 85 g; or other leafy greens))
• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 1 package maitake mushrooms ((3.5 oz, 100 g; or other mushrooms))
• 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g; or other mushrooms))
• 1.3 lb bone-in skin-on chicken thighs
• 1 lb boneless, skinless chicken thighs ((roughly 2 pieces; skip for vegan/vegetarian))
• 5 cups water
• 1 piece kombu (dried kelp) ((0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece))
• 2 Tbsp sake ((I used Sho Chiku Bai Classic Junmai))
• 2 slices ginger
• ponzu
• green onions/scallions ((chopped))
• yuzu kosho (Japanese citrus chili paste) ((optional))
• shichimi togarashi (Japanese seven spice) ((for a spicy taste))