Japanese Fondue Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Chicken bouillon6 Cup (96 tbs)
 Carrots2
 Leek1
 Stalk celery1
 Coarsely chopped parsley2 Tablespoon
 Mayonnaise5 Tablespoon (Sauce Tartar)
 Capers2 Tablespoon (Sauce Tartar)
 Finely chopped chives2 Tablespoon (Sauce Tartar)
 Dill pickles2 , finely chopped (Sauce Tartar)
 Lemon juice2 Teaspoon (Sauce Tartar)
 Evaporated milk2 Tablespoon (Sauce Tartar)
 Salt To Taste (Sauce Tartar)
 Sugar1 Pinch (Sauce Tartar)
 Pepper white1 (Sauce Tartar)
 Catsup sauce4 Tablespoon (Sauce Tartar)
 Tomato catsup2 Tablespoon (Sauce Tartar)
 Worcestershire sauce1 Teaspoon (Sauce Tartar)
 Curry powder1 Teaspoon (Sauce Tartar)
 Lean beef2 1⁄2 Pound (Very Lean)
 Boiling water2 Cup (32 tbs) (Sauce Tartar)

Directions

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
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