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Japanese Fondue

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  Chicken bouillon 6 Cup (96 tbs)
  Carrots 2
  Leek 1
  Stalk celery 1
  Coarsely chopped parsley 2 Tablespoon
  Mayonnaise 5 Tablespoon (Sauce Tartar)
  Capers 2 Tablespoon (Sauce Tartar)
  Finely chopped chives 2 Tablespoon (Sauce Tartar)
  Dill pickles 2 , finely chopped (Sauce Tartar)
  Lemon juice 2 Teaspoon (Sauce Tartar)
  Evaporated milk 2 Tablespoon (Sauce Tartar)
  Salt To Taste (Sauce Tartar)
  Sugar 1 Pinch (Sauce Tartar)
  Pepper white 1 (Sauce Tartar)
  Catsup sauce 4 Tablespoon (Sauce Tartar)
  Tomato catsup 2 Tablespoon (Sauce Tartar)
  Worcestershire sauce 1 Teaspoon (Sauce Tartar)
  Curry powder 1 Teaspoon (Sauce Tartar)
  Lean beef 2 1⁄2 Pound (Very Lean)
  Boiling water 2 Cup (32 tbs) (Sauce Tartar)

Bring bouillon to boil either in pot placed on burner or in fondue pot.
Chop carrots, leek, and celery; add with chopped parsley to broth.
Cook 20 minutes.
To prepare sauce, stir together ingredients until well blended; season to taste.
Thoroughly dry meat with paper towel cut into thin strips.
Place chicken-vegetable broth on top of burner; make sure it continues to simmer (or leave in fondue pot over low heat).
Liquid will evaporate, so it is necessary to add water from time to time.
Each person places piece of meat on fondue fork, puts it in simmering broth 1 to 2 minutes, and dunks it in sauce.
Pass each person separate bowl for each sauce

Recipe Summary

Side Dish

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Japanese Fondue Recipe