Steak-And-Shrimp Hot Pot

Hot Pot Dipping Sauce
3 large pasteruized eggs
1/3 cup sliced scallions
6 tablespoons hoisin sauce
6 tablespoons seasoned rice wine vinegar
3 tablespoons soy sauce
3 tablespoons satay sauce (such as Lee Kum Kee)
3 tablespoons sriracha
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon sesame oil
Hot Pot
Hot Pot Broth
1 pound baby bok choy (about 7 heads), cut into small pieces
2 fresh enoki mushroom bunches (about 8 ounces), trimmed and cut into small bundles
1 pound daikon, peeled and cut into 1/4-inch-thick half-moons (about 3 cups)
1 (14-ounce) package firm tofu, drained, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
1 pound peeled and deveined tail-on raw medium shrimp
1/2 pound sea scallops, sliced crosswise
1 (1 1/2-pounds, 1 1/2-inch-thick) rib eye steak, frozen until firm and thinly sliced crosswise with a sharp chef’s knife
3 (6-ounce) packages frozen steamed dumplings (about 16 dumplings, such as Bibigo Pork & Vegetable Steamed Dumplings)
2 pounds uncooked refrigerated udon noodles