Tofu & Spinach Hot Pot

Name: Tofu & Spinach Hot Pot
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)

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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)