After wiping the kombu with a tightly wound towel, place it in a bowl with 4 cups of water and leave to soak.
Rinse the mizuna, cut off the roots, and slice into 4-5 cm (2 in.) long pieces. Pour the abura-age with hot water to remove some of the oil, then thinly slice into strips. Cut the tofu into easy to eat pieces, and cut the pork in half.
Place the pot from (1) over medium heat. Remove the kombu once it comes to a boil. Add in (2) as you like to cook. Enjoy with the desired amount of grated daikon radish and ginger and soy sauce.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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