This Japanese tabletop-cooked dish is less a recipe and more of a guideline; you can use whatever seafood (and other ingredients) you like. Most people think of hotpot as a winter dish, but because this recipe uses dashi broth instead of a heavier soup, it's light enough to eat throughout the year.
For the broth for this dish, I use a dashi bag. These are sold in the Japanese section of supermarkets, and are easy to use - they only need to be soaked in hot water for a few minutes to make an umami-rich broth. If you don't have a dashi bag, subsitute a light, unsalted seafood broth.
This amount of ingredients is plenty for two diners, but you can easily scale up to serve more people. I don't serve this dish with a dipping sauce, but if your guests insist, you can add a Cantonese touch by mixing chopped red birds-eye chillies (or another type of hot chilli, such as serrano) with soy sauce, and serving the sauce in small individual bowls. Be sure to put a large bowl on the table for empty shells.
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