Shrimp Wonton Hot Pot – Happy Donabe Life

Ingredients

• 3 – 4 tablespoons finely minced shallot
• 2 teaspoons katakuriko (potato starch)
• 8 oz (240 g) peeled and deveined shrimp, rinsed and patted dry
• 1 tablespoon sake
• 1 teaspoon sea salt
• 1 tablespoon mayonnaise
• 1 teaspoon sesame oil
• 1 1/2 teaspoons minced ginger
• Wonton skins
• 1 1/2 tablespoons Ayu fish sauce (can substitute with other fish sauce, but taste and adjust the amount)
• 1 1/2 tablespoons fresh yuzu juice
• 1 1/2 tablespoons sesame oil
• 1 tablespoon Okinawa black sugar or raw brown sugar
• 2 medium Thai basil (can substitute with another kind of basil), minced
• 2 tablespoons golden sesame paste
• 2 tablespoons ground roasted golden sesame seeds
• 2 teaspoons Okinawa black sugar or raw brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon white tamari or usukuchi shoyu (light-colored soy sauce)
• 1 1/2 tablespoons rice vinegar
• 1.2-qt (1,200 ml) kombu and bonito dashi or your choice of stock
• 1/4 cup (60 ml) sake
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 5 oz (150 g) oyster mushrooms or your choice of mushrooms
• 1 package (14 oz/ 400 g) medium-firm tofu, cut into 8 – 10 pieces
• 2 negi (Japanese green onion) or 4 – 6 green onions, thinly sliced at an angle
• Some green vegetables, such as mizuna, garlic chives, etc.