Yosenabe (Japanese Hot Pot)

Ingredients

• 1/2 Large head napa cabbage, (cut into 2-3 inch length)
• 1/2 bunch shungiku (chrysanthemum greens), (cut into 2-inch lengths)
• 1 naga negi Japanese long green onion (or 4 regular green onions), (cut into ½ inch thick slices)
• 1/2 carrot, (cut into ¼ inch thick rounds)
• 4 shiitake mushrooms, (stems removed. Optional: slice cap with decorative cuts to make a flower pattern)
• 1 package enoki mushrooms, (base trimmed)
• 1/2 package shimeji mushrooms, (base trimmed)
• 1 package medium-firm tofu, (press then cut into 8 pieces)
• 1 package shirataki noodles
• 1 pound cod boneless fillets, (cut into 2 inch pieces)
• 8 shrimp, (shelled and deveined)
• 4 cups water
• 1 piece kombu, (about 1/2 oz.)
• 1 cup katsuobushi (dried bonito flakes)
• 4 tbsp. <strong>San-J Tamari Soy Sauce</strong>
• 4 tbsp. mirin
• 4 tbsp. sake
• 1 cup cooked rice
• 1 egg
• 1 green onion, (chopped)