Add a pack of natural seasonings, green onion roots, dried shiitake mushrooms, and just water and simmer gently over medium heat. Boil gently for 40 to 50 minutes until the color of the soup turns white. Then as the soup gets thicker, the amount of broth will decrease a lot. Rather than boiling the broth over high heat, I cook it over medium heat for a long time. That way, the soup comes out enough and makes a broth with a subtle scent.

Season the beef while the broth is being made. Add anchovy sauce, green onions, minced garlic, minced ginger, pepper, sesame oil, and rice wine without any special seasoning and mix them well.

And put it in the refrigerator and let it ripen. The seasoning is rather salty. I don't want to season the soup, but I'm just going to season it with the seasoning.

We have prepared the meat seasoning and the broth is boiling, so prepare other ingredients for the mushroom hot pot. First, I prepared tofu and cabbage. If you eat it with meat, mushrooms, and tofu, it becomes a more reliable hot pot. Cabbage gives you a cool taste and sweet taste.

Finally, the thick shiitake mushroom broth is completed. It's definitely a lot less than the first time. That's how strong the scent is. Please remove the natural seasoning pack and put the shiitake mushroom as it is.

Since it's mushroom hot pot, I prepared a variety of mushrooms. I bought a set of assorted mushrooms. There were all kinds of mushrooms in it. I also bought a roe deer mushroom. I washed it thoroughly, drained it, and tore it to make it easy to eat.

It's a mushroom hot pot that you boil on the spot, so please put the ingredients in the hot pot in advance. Place cabbage and tofu alternately under the pot.

And mushrooms are also placed in a pot in various types of mushrooms. The more diverse the mushrooms are, the darker they are and the healthier they'll be able to eat a variety of healthy mushrooms.

Put a lot of seasoned beef on the center. And cut raw shiitake mushrooms in a cross shape and place them in the middle.

Then, add the shiitake mushroom broth. Please add the shiitake mushrooms that were inside. It has a much better texture than raw shiitake mushrooms.

Please put the hot pot on the portable gas stove. Pour the broth into the broth until the ingredients are soaked. And boil it on the spot. I didn't season it separately. Because the seasoning of the seasoned beef is a little stronger. The soup naturally comes out of the meat and season it. If you think it's bland, you can season it with salt or soy sauce.

This is a rich mushroom hot pot made by looking at the mushroom hot pot restaurant of Wednesday Food Association, which is flavored with shiitake mushroom broth. Now boil it and eat the mushrooms first, and when the meat is cooked, you can eat it together.If you need a separate sauce, you can use wasabi soy sauce with wasabi in it.

And finally, you have to make porridge with the remaining broth and ingredients to make it the finishing touch. Sprinkle a little bit of seasoned rice, eggs, and sesame oil on the rice. Jaban laver itself has seasoning, so I didn't season it separately, but depending on the amount of rice, you can make porridge with dark soy sauce or seasoned soy sauce.