Kabocha Pumpkin Hot Pot

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Mushroom Stock

8 pieces dried shiitake mushrooms

5 cups water

1/2 cup soy sauce

1/2 cup mirin

2 (6-inch) pieces kombu

1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces

4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices

3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (cut quarters in half if more than 2 inches long)

1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices

1 negi (Japanese onion) sliced on an angle into 2-inch pieces

4 ounces napa cabbage, sliced

3 1/2 ounces (100-gram package) shimeji mushrooms, trimmed and pulled apart

1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried

Shichimi togarashi, for accent

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