Recipe by J. Ko
Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange raw meats, poultry and seafood on separate platters from the vegetables and other ingredients.
- 8 cups chicken broth
- 3 lbs sirloin steaks, thinly sliced
- 1 lb tofu, firm (or extra firm)
- 2 cups napa cabbage, shredded
- 2 bell peppers, thinly sliced (red or yellow)
- 1 cup carrot, thinly sliced
- 1 cup shiitake mushroom, stems discarded
- 1 bunch green onion, root trimmed
- prepared steamed rice (preferably Japanese rice)
- 2 tablespoons coriander, freshly chopped (cilantro)
Variety of dips
- teriyaki sauce
- sesame and ginger marinade
- ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)
Directions See How It's Made
- Bring the broth to a boil in a large pot on the stove.
- Arrange the beef on a platter.
- Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
- Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
- Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
- Serve with rice and dips.