这款蘑菇虾寿喜烧火锅是经典日式寿喜烧的绝妙演绎。将土蘑菇、鲜嫩的虾和新鲜的蔬菜炖在甜咸适中的汤中，创造出一顿温暖芳香的美食，非常适合分享。搭配米饭或乌冬面，享受清淡而美味的舒适用餐体验。
Ingredients:
300 克虾，去皮、去筋200克老豆腐，切块1/2 杯酱油1/4 杯味醂1/4 杯清酒3杯水2汤匙糖200 克蘑菇（香菇、金针菇或蘑菇），切片1 个洋葱，切片1/2 个卷心菜，切碎1 根胡萝卜，切成细丝2 根葱，切片，用于装饰
Instructions:
1 Prepare the Broth
In a large pot, combine soy sauce, mirin, sake, and water. Add sugar and stir until dissolved. Bring to a gentle simmer, allowing the broth to develop its rich, savoury-sweet flavour.
2 Add Vegetables and Mushrooms
Add the mushrooms, onion, cabbage, and carrot to the pot. Cover and let simmer for 5–7 minutes until the vegetables soften slightly.
3 Cook the Prawns and Tofu
Add the prawns and tofu cubes to the broth. Continue simmering for another 5–8 minutes, or until the prawns turn pink and the tofu is heated through. Garnish with fresh spring onions and serve with rice or noodles.