Rinse the chicken breasts under cold water. Cut the chicken into 1" strips and place
in a bowl with 1 cup of the Mirin to marinate.
Cut the vegetables into pieces that can be handled with hashi (chopsticks). Cut
the tofu into 1" cubes. Slice the mushrooms in half.
In an open saucepan, add the Konbu to the water and bring it to a boil. Stir in
the bonito flakes and turn off the heat. Let stand until the flakes sink to the
bottom. Sieve out the bonito flakes and discard the Kombu.
To the clear liquid, add 1/2 cup Mirin, the soy sauce, and the instant dashi, and
keep it on the stove over low heat.
Using an electric frying pan with a lid, heat the oil to 400-450F and lightly braise
the chicken. Move the chicken off to one side and add the onion in a single pile
near it. Sprinkle the chopped scallions on top of the chicken. Put the tofu on
top of the onions.
Separately pile the carrots, peppers, and greenbeans in the pan, and then pour in
half the hot liquid you already prepared above. Let this all simmer covered for 5
minutes, then add the pea pods, shrimp, and mushrooms in separate piles. Place the
Chinese cabbage in a thick layer on top of it all, add the rest of the liquid, and
cover it again and cook for about 5 more minutes.
Move the skillet to the table for communal serving. Use individual medium sized
bowls for each person to fill him/herself.
Serve with ponzu dipping sauce in tiny bowls, small bowls of white medium or short
grain rice, cups of green tea, and a sliced Asian pear (Nishi) for dessert.