If possible, put the kombu in water and let it sit overnight. If you don't have the time, just let it cook and take out the kombu right before it starts to boil.

Once you remove the kombu, let the pot boil, add a (big!) handful of bonito flakes, and let it simmer for 4 to 5 minutes.

When that's done, turn off the heat and leave for 1 to 2 minutes. Once the flakes sink to the bottom, remove with a skimmer or a perforated ladle while squeezing them out.

Add the sake and shiro dashi, and bring to a boil. It's a bit rich in flavor, but that's alright as the vegetables will dilute it. If it's too salty, add a little water.

Just add in whatever ingredients you like and it's done!! Serve with yuzu pepper paste~!!

[Hakata Giblet Hot Pot] You can also make a giblets hot pot using the modified version of this soup base!.

[Soy Milk Hot Pot]All you need to do is to add in soy milk and (looots) ground sesame seeds.

I have the recipe for homemade yuzu pepper pate. Give it a try.