Soak the kombu with 3 cups of room temperature water for 30 minutes, remove the kombu, reserve both the kelp and the soaking water, which is now a simple kombu dashi;

Soak the tofu skin in a separate bowl with enough hot water to cover them completely, for 30 minutes or until fully softened, remove and trim to fit your napa cabbage leaves;

Thinly slice the carrot;

Cut the napa cabbae lengthwise in half, then half again, now you have four quarters, trim off the root to easily take off all the leaves;

Alternate napa cabbage leaf, tofu skin, cabbage, carrot, cabbage, kombu, or in your preferred order, finish one quarter then move on to the other, cut each layered quarter in two or three, depending on the height of your pot;

Add the mirin, soy sauce, and a good pinch. of salt to the dashi kombu, stir to dissolve;

Arrange the stacked layers in the pot, cut side up, pour the dashi over the vegetables, until you just fill your pot or donabe;

Cover with the lid, bring to a boil over medium heat, lower the heat and keep it simmer gently for another 10 minutes;

Meanwhile, mix together the dipping sauce ingredients, serve with the steamy hot pot, enjoy!