1 If using dried mushrooms, soak in hot water for about 15 minutes. Drain the mushrooms and squeeze out any excess water before use.
2 Arrange prepared ingredients on a serving platter. Break 1 egg each into 4 small serving bowls.
3 Combine the sauce ingredients and set aside.
Arrange ingredients in four small batches—mushrooms, beef, shirataki noodles or glass noodles, tofu and spinach—into a hotpot on a table-top hotplate.
4 Heat the oil into a hotpot on a table-top hotplate. Stir-fry the ingredients in batches, stirring continuously until foods are cooked to desired doneness.
5 Diners can then remove cooked meat or vegetable from the hotpot, using the egg as a dipping sauce for the hot food. If you prefer, use ponzu dipping sauce instead.
6 Replenish the cooking hotpot with remaining ingredients as needed.