Japanese hotpot from the Big Green Egg

Ingredients

• 400 g mussels
• 3 little gem lettuces
• 240 g turnips
• 1 leek
• 200 g skinless salmon fillet
• 4 scallops
• 120 g enoki mushrooms
• 80 g shiitake mushrooms
• 120 g oyster mushrooms
• 600 ml soy milk without sugar
• 6 g dashi powder
• 2 tbsp soy sauce
• 2 tbsp mirin (Japanese rice wine)
• 1 pinch of salt
• 1 sheet of kombu (dried seaweed) of 8 x 8 cm.
• 8 peeled king prawns with head
• 8 cherry tomatoes