Steak-And-Shrimp Hot Pot

Ingredients

• Hot Pot Dipping Sauce
• 3 large pasteruized eggs
• 1/3 cup sliced scallions
• 6 tablespoons hoisin sauce
• 6 tablespoons seasoned rice wine vinegar
• 3 tablespoons soy sauce
• 3 tablespoons satay sauce (such as Lee Kum Kee)
• 3 tablespoons sriracha
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 1 tablespoon sesame oil
• Hot Pot
• Hot Pot Broth
• 1 pound baby bok choy (about 7 heads), cut into small pieces
• 2 fresh enoki mushroom bunches (about 8 ounces), trimmed and cut into small bundles
• 1 pound daikon, peeled and cut into 1/4-inch-thick half-moons (about 3 cups)
• 1 (14-ounce) package firm tofu, drained, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
• 1 pound peeled and deveined tail-on raw medium shrimp
• 1/2 pound sea scallops, sliced crosswise
• 1 (1 1/2-pounds, 1 1/2-inch-thick) rib eye steak, frozen until firm and thinly sliced crosswise with a sharp chef’s knife
• 3 (6-ounce) packages frozen steamed dumplings (about 16 dumplings, such as Bibigo Pork & Vegetable Steamed Dumplings)
• 2 pounds uncooked refrigerated udon noodles