Cat Hot Pot

Ingredients

• 400 g chicken thighs (cut into bite-sized pieces)
• 1 tsp salt
• pinch of pepper
• 1 tbsp sake
• 250 g Chinese cabbage (hakusai, stems and leaves separated and cut into bite-sized pieces)
• 2 small turnips (peeled and cut into bite-sized pieces)
• 2/3 carrot (cut into bite-sized pieces)
• 200 g 1 package oyster mushrooms, sliced lengthwise into quarters
• 1 large daikon radish (peeled)
• cheesecloth
• soy sauce
• nori seaweed
• 1 8 cm-piece of konbu seaweed
• 2 cups water
• 2 tbsp sake
• ½ tsp salt
• 100 g miso paste
• 3 ½ tbsp sugar
• 1 tbsp mirin
• ¼ cup water
• ¼ cup ponzu sauce