Make the Koga-style chicken broth: Before heating, add the chicken breast, 5 cups water (1200 ml), 2 tablespoons white cooking wine, 1 stalk leek (white part only), 1 thumb-sized piece ginger, 1 star anise pod, 1 piece kombu, and dried squid to a pot. Bring to a boil and simmer for about 20 minutes, skimming off any foam.

Strain the broth from step 1 into another pot.

Season the broth: Add 2 tablespoons fish sauce, 1 tablespoon chicken bouillon powder, 1 tablespoon sugar, and 1/3 teaspoon salt.

To make the kanpachi hot pot with pho: Cut the napa cabbage, Sakurajima daikon, onion, and mizuna greens. Rinse and drain the bean sprouts, shimeji mushrooms, and cilantro. Slice the kanpachi into 8 sashimi-style pieces.

Briefly boil the pho noodles, rinse with cold water to remove excess starch, and drain well.

Prepare a hot pot for 2 people. Add the chicken broth, water, Koga-style special sauce, and chili powder to the pot. Stir to combine.

Next, add the seafood, napa cabbage, daikon, onion, bean sprouts, and shimeji mushrooms. Place the pho noodles on top. Add mizuna greens, tomato, and cilantro on top of the noodles. Cover and bring the hot pot to a boil. Once boiling, add the sliced kanpachi and cook for 2 more minutes before serving.