Tofu & Spinach Hot Pot – Happy Donabe Life

Ingredients

• 2 pieces 4” x 6” (10 cm x 15 cm) kombu (dry kelp)
• 1.2 qt (1,200 ml) water
• 7 oz (200 g) enoki mushrooms, bottom end trimmed
• 2 packages (14 oz/ 400 g each) tofu, soft or medium firm, each is cut into 6 – 8 cubes
• 5 oz (150 g) spinach, bottom end trimmed
• 2 – 3 green onions, thinly-sliced crosswise
• Quick Daidai Citrus Ponzu or store-purchased ponzu
• Roasted golden sesame seeds , ground
• Kanzuri (optional)