Make dashi ahead of time.
When ready to start making nabe, bring dashi up to temp.
Add 1/4 C sake, 2 TB sugar and 1/4 - 1/2 C good soy sauce to dashi.
Slice thinly and place in bundles in the pan:
onion or tokyo negi (naga negi)
cabbage or napa cabbage
mushrooms (chanterelle, enoki, shiitake, cremini or any kind you find)
Add to the pot:
konnyaku or kelp noodles (traditionally, families will serve these at the end to help sop up the leftover broth)
broiled or extra firm tofu (frozen, thawed and cut into chunks- see freezer method for tofu)
Pour hot dashi sauce over the top of the veggies and stuff. Cover and simmer over low heat for 10 minutes or until cooked through.
Right before serving, stir in chopped greens like spinach or chrysanthemum (shungiku) and let wilt in the hot liquid. Serve hot.