Thai suki hot pot with MK suki style sauce

Soak the glass noodles in room temperature water 7 to 10 minutes until soft and pliable.

Cut napa cabbage into chunks about an inch and a half and separate; prepare bok choy.

Run a peeler down peeled carrots to make thin ribbons.

Trim the root ends of the enoki and shimeji; remove the tough shiitake stems; prepare kabocha squash.

Cut the tube tofu at the dotted line, release it from the tube and cut into about half inch pieces.

Arrange the hot pot meats as bought, and fish balls and fish cakes, cutting big cakes down.

Drain the glass noodles and cut them a couple of times with scissors.

For the sauce, chop garlic very fine to a paste; mash a couple of cubes of red bean curd with a little of its juice.

Lightly crush toasted white sesame seeds.

In a pot combine garlic, bean curd, sesame seeds, plenty of sriracha, ketchup, oyster sauce, soy sauce, toasted sesame oil, a little sugar and some water.

Bring to a simmer and cook a couple of minutes on low to cook the garlic, without reducing.

Bring the chicken stock to a full boil; add the vegetables first, watching the squash after about 5 minutes so it does not overcook.

Cook the glass noodles in a sieve in the pot, about a couple of minutes.

Dip thinly sliced meat about 5 to 10 seconds until cooked; fish balls can stay in longer.

Serve in bowls with broth, a little sauce stirred in, and more sauce for dipping.