Japanese Shabu Shabu
Contributed by: News Canada
The new fondue is here
(NC) - Health-conscious hosts are falling in love with fondue all over again with the help of flavour-infused, broth-based fondues from around the world. Knorr Vegetable, Chicken and Beef Broths (www.knorr.ca) are ready to use in soups, sauces and (of course) the culinary comeback king of 2007 - the fondue. Fondues can be the life of the party and the fastest dinner you've ever thrown together. Invite some friends over and start your culinary tour with Japanese Shabu Shabu.
- 2 x 900 mL cartons Knorr Chicken Broth
- 3 lbs sirloin steak, thinly sliced
- 1 lb firm tofu
- 2 cups shredded Nappa cabbage
- 2 red or yellow peppers, thinly sliced
- 1 cup thinly sliced carrots
- 1 cup shiitake mushrooms, stems discarded
- 1 bunch green onions, root trimmed
- prepared steamed rice
- 2 tbsp chopped fresh coriander
Variety of dips: Ponzu (citrus-flavoured soy sauce), Knorr Teriyaki or Sesame Ginger bottled marinades
Bring the broth to a boil in a large pot. Arrange the beef on a platter. Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter. Transfer broth to an electric fondue pot or traditional hot pot set on the dining table.
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.
Serving Size: Makes 8 Servings