IMPERIAL FONDUE
Depending on the country of origin, this recipe is known by a variety of names, including "Steamboat", Chinese Fondue, Shabu-Shabu and Yosenabe. It makes for wonderful communal dining on a cold winter's night. The idea is to have a pot of simmering, seasoned broth at the table, into which fresh ingredients, including meat, seafood, tofu and vegetables, are dipped by each guest. Once cooked, the food is then dipped into a sauce of choice. Provide two sets of chopsticks per guest, one pair for dipping the ingredients into the broth, the other pair for dipping the cooked items into the sauces and for eating. You can, alternatively, provide each guest with a small wire mesh for dipping the food into the broth to cook. Adjust the type and amount of ingredients to suit your taste. Some other ideas include thinly sliced beef, fish balls, scallops, meat balls, chicken livers, squid, and broccoli. Serve with your choice of dipping sauces (see recipe for Imperial Fondue Dipping Sauces), for example, Chinese Mustard, Wasabi , Ginger Soy, Sesame Soy, Miso, Peanut, and Sweet & Sour, or use commercial brands of sauces. For cooking time, allow at least two hours for eating and conversation!
Provided by Daydream
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
- When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
- Arrange the noodles on a separate platter.
- Place sauce (s) of choice into suitabably sized bowls.
- Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
- To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
- The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
- Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
- Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.
Nutrition Facts : Calories 491.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 157.5, Sodium 2286.9, Carbohydrate 62.9, Fiber 5.5, Sugar 1.6, Protein 47.7
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Napi Nano
n23@gmail.comThis fondue was a bit too thick for my taste, but it was still good. I would recommend adding a little bit of milk or cream to thin it out.
Rasel Sardar
rasels@hotmail.comThis fondue was a bit too rich for my taste, but it was still good. I would recommend using a lighter cheese, such as Fontina or Havarti, for a more balanced flavor.
Md sojun Islam
s_md86@gmail.comThis fondue was a fun and easy way to entertain guests. The cheese was creamy and flavorful, and the dippers were a great addition. I would definitely make this again.
Teboho Kubaka
k-t@hotmail.comThis fondue was amazing! The cheese was creamy and flavorful, and the dippers were delicious. I would definitely make this again.
luke skywalker
l-s88@hotmail.comThis fondue was a bit too thick for my taste, but it was still good. I would recommend adding a little bit of milk or cream to thin it out.
IT SUPPORT
i-support@hotmail.comThis fondue was delicious! The cheese was melted perfectly and the dippers were a great complement. I would definitely recommend this recipe to anyone looking for a great fondue experience.
Arpita Sen
s.a@aol.comThis fondue was a bit too rich for my taste, but it was still good. I would recommend using a lighter cheese, such as Fontina or Havarti, for a more balanced flavor.
Godwin Nyasulu (Jahwins Positive)
n-godwin84@aol.comThis fondue was a fun and easy way to entertain guests. The cheese was creamy and flavorful, and the dippers were a great addition. I would definitely make this again.
BigRed 666
bigred.688@gmail.comI was really disappointed with this fondue. The cheese was bland and the dippers were not very good. I would not recommend this recipe to anyone.
Dursa Ahmedin
d.ahmedin15@gmail.comThis fondue was amazing! The cheese was perfectly melted and the dippers were delicious. I would definitely recommend this recipe to anyone looking for a great fondue experience.
Proshenjit Dey
dp@hotmail.comThis fondue was just okay. It wasn't as flavorful as I was hoping for and the cheese was a little too thick. I think I'll try a different recipe next time.
Tanveer Leghari
tanveer_leghari@yahoo.comI've made this fondue several times and it always comes out perfect. It's so easy to make and it's always a crowd-pleaser. I love serving it with a variety of dippers, such as bread, vegetables, and fruit.
AMANKWAA BRIGHT
b_amankwaa38@yahoo.comThis fondue was a disaster! The cheese never melted properly and it was way too thick. I ended up throwing it out and ordering pizza.
Tuli Khan
khan-tuli61@aol.comThis fondue was a little too cheesy for my taste, but overall it was still good. I would recommend using a different type of cheese, such as Gruyère or Emmental, for a more balanced flavor.
Nusrat Ghulam
g_n@yahoo.comI made this fondue for my family and they loved it! It was so easy to make and it tasted amazing. The cheese was perfectly melted and the dippers were delicious.
Livann Grobler
grobler@gmail.comThis is the best fondue recipe I've ever tried! It's so creamy and flavorful, and the dippers are perfect for it.
Aarav
aarav@yahoo.comThis fondue was a hit at our party! Everyone loved the creamy, cheesy flavor and the variety of dippers we served with it. It was also really easy to make, which was a bonus.