Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

It’s your steamboat and you’ll steam if you want to. This list of ingredients is a guide. It’s the stuff my family like to have when we eat steamboat and there are usually a lot of us. Scale up or down the amount of options according to your taste or budget. The main thing is to make sure your stock is perfect; the rest is up to you.



  • 15 raw king prawns (shrimp), peeled, with heads and tails left on
  • 1 kg (2 lb 4 oz) blue mussels, washed, beards removed
  • 1 kg (2 lb 4 oz) calamari, cleaned, saving the tentacles, tubes scored and cut into 5 cm (2 inch) pieces
  • 20 scallops


  • 500 g (1 lb 2 oz) wagyu scotch fillet, thinly sliced
  • 500 g (1 lb 2 oz) beef balls
  • 500 g (1 lb 2 oz) chicken thigh fillets, cut into 2 cm (¾ inch) cubes and tossed with 1 teaspoon sugar, 1 tablespoon salt and 1 tablespoon sesame oil


  • 400 g (14 oz) shiitake mushrooms, stems removed
  • 300 g (10½ oz) enoki mushrooms, separated
  • 150 g ( oz) washed chrysanthemum (tong ho) leaves, including stalks
  • 1 bunch garlic chives, snipped into 10 cm (4 inch) lengths
  • 3 baby bok choy (pak choy), quartered
  • 20 fresh baby corns, halved lengthways

The Rest

  • 1 packet konnyaku noodle bundles
  • 500 g (1 lb 2 oz) cooked fresh egg noodles
  • 200 g (7 oz) fried tofu puffs
  • 5–6 litres (175–210 fl oz/20–24 cups) seasoned supreme stock (Essentials)
  • soy sauce
  • chopped fresh chilli
  • fish sauce
  • XO sauce
  • fresh lemons

Other Stuff You’ll Need

  • portable gas burner
  • a perforated ladle
  • a soup ladle
  • a couple of pairs of little tongs
  • chopsticks


Arrange the seafood, meats and vegetables on their own separate platters. Have another platter for the konnyaku, egg noodles and tofu puffs. Steamboat is all about presentation, so be sure to fan everything out neatly, and on large platters so it presents like an abundant feast.

Put the supreme stock in a large pot that is wide and shallow so that everyone can keep an eye on what they’re cooking. Put the pot on a portable gas burner in the middle of the table. Turn the burner on high and bring the stock to the boil.

Here comes the fun part: everybody puts what they want in the stock and cooks it themselves. Just be careful not to forget what you have put in – the seafood and wagyu beef will take less than 5 seconds.

The broth will accumulate more and more flavour from all the ingredients that are being cooked. People can make their own ‘noodle soups’, too, by mixing and matching ingredients.

It helps to have on hand a range of condiments so people can flavour their own bowls of broth. These are some suggested dipping sauces. Customising your own dipping sauce is the best thing about steamboat. It’s the best of both worlds: communal dining that suits anyone’s taste.