Japanese Fondue Recipe
Ingredients
| Bouillon | ||
| 6 cups chicken bouillon | ||
| Carrots | 2 | |
| Leek | 1 | |
| Stalk celery | 1 | |
| Parsley | 2 Tablespoon, coarsely chopped | |
| Mayonnaise | 5 Tablespoon (Sauce Tartare) | |
| Capers | 2 Tablespoon (Sauce Tartare) | |
| Chives | 2 Tablespoon, finley chopped (Sauce Tartare) | |
| 2 dill pickles, finely chopped | ||
| Lemon juice | 2 Teaspoon (Sauce Tartare) | |
| Evaporated milk | 2 Tablespoon (Sauce Tartare) | |
| Salt | To Taste (Sauce Tartare) | |
| Pinch of sugar | ||
| Pepper white | 1 (Sauce Tartare) | |
| Catsup Sauce | ||
| 2 tablespoons tomato catsup | ||
| Worcestershire sauce | 1 Teaspoon (Sauce Tartare) | |
| Curry powder | 1 Teaspoon (Sauce Tartare) | |
| 2 to 2 1/2 pounds very lean beef | ||
| Boiling water | 2 Cup (16 tbs) (Sauce Tartare) | |
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
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
Chef
