Ingredients for Imperial Fondue
- Boneless Skinless Chicken
- White Fish Fillet
- Large Shrimp
- Chinese Cabbage
- Fresh Spinach
- Carrot
- Fresh Mushrooms
- Scallions
- Firm Tofu
- Eggs
- Udon Noodles
- Steamed Rice
- Dashi
- Soy Sauce
- Sake
- Gingerroot
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How to Make Imperial Fondue
- Prepare the broth: In a large, heavy-bottomed pot or fondue pot, combine the beef broth, white wine, and garlic. Bring to a simmer over medium heat. Reduce heat to low and maintain a gentle simmer throughout the fondue.
- Prepare the meat: Cut the beef sirloin into 1-inch cubes. Pat dry with paper towels.
- Prepare the vegetables: Wash and cut the mushrooms, onions, and bell peppers into bite-sized pieces.
- Prepare the dipping sauces: In separate small bowls, prepare your desired dipping sauces. Classic options include Dijon mustard, béarnaise sauce, and aioli.
- Cook the fondue: Once the broth is simmering, add the beef cubes, mushrooms, onions, and bell peppers to the pot. Cook until the beef is cooked to your desired doneness (about 3-5 minutes per side for medium-rare).
- Serve and enjoy: Using long fondue forks, each guest can select their favorite meat and vegetables from the pot and dip them in their chosen sauce. Serve with crusty bread for dipping into the flavorful broth.
- Optional additions: Enhance your Imperial Fondue experience by including additional ingredients like cooked shrimp, sausage, or different vegetables (broccoli, asparagus, carrots). Don't be afraid to experiment with flavors and create your own unique version!
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
6g
Fat
3g
Carbs
20g
