Experience the full spirit of Japanese teppanyaki in this modern fondue experience! The rich, glossy teriyaki sauce captures the magic of Japanese grills with its perfectly balanced sweet, salty and umami flavour profile.
Ingredients
568 ml (2 × 284 ml cans) condensed beef broth (we used Campbell’s)
125 ml (½ cup) soy sauce
60 ml (¼ cup) rice vinegar
60 ml (¼ cup) packed brown sugar
45 ml (3 tbsp) honey
30 ml (2 tbsp) butter
15 ml (1 tbsp) fresh ginger, finely grated
45–60 ml (3–4 tbsp) cornstarch
2.5 ml (½ tsp) freshly ground black pepper
5 ml (1 tsp) sesame oil, or more to taste
Beef and Green Onion Bundles (about 10)
400 g beef (tenderloin or sirloin), cut into 4–5 mm strips, then flattened with a meat mallet or by pounding with the bottom of a saucepan (optional)
2 bunches green onions, cut into 10 cm lengths
15 ml (1 tbsp) vegetable oil
5 ml (1 tsp) soy sauce
For grilling and dipping
Sliced fondue beef
Sushi-grade tuna cubes
Beef and green onion bundles
Fried chicken, cooked according to manufacturer’s instructions
Pre-cooked udon noodles
Pre-cooked tteokbokki (mini Korean rice cakes)
Shiitake or enoki mushrooms, separated into clusters
Multicoloured bell peppers, sliced
Onions, cut into wedges
Bean sprouts
Snow peas
Preparation
In a saucepan, combine the condensed beef broth, soy sauce, rice vinegar, brown sugar, butter, honey and ginger. Bring to a boil over medium-high heat.
Dissolve the cornstarch in 45 ml (3 tbsp) cold water. Whisk into the sauce and cook for 2–3 minutes until the mixture boils and thickens.
Remove from heat. Stir in the black pepper and sesame oil.
Transfer to the Dip and Grill insert and keep warm.
Preparing the beef and green onion bundles
Toss the beef strips with the vegetable oil and soy sauce.
Blanch the green onion pieces in boiling water for about 30 seconds, then immediately cool in ice water.
Gather 3–4 green onion pieces into a tight bundle, then wrap a strip of marinated beef around it, leaving about 1–2 cm of green onion visible on each side. Press firmly to secure.
Repeat to make about 10 bundles.
Notes
This fondue should be thick enough to properly coat the ingredients.
Can’t find tteokbokki (mini Korean rice cakes)? Make your own rice cakes: mix 250 ml cooked sushi rice with 5 ml rice vinegar. Wrap 30 ml (2 tbsp) portions of rice in lightly hydrated rice paper to form small discs, then grill with a little oil until crispy.
For a vegetarian version, replace the beef broth with vegetable broth and add 15 ml (1 tbsp) miso for extra umami depth.
Have leftover sauce? Store it in the refrigerator and use it to glaze stir-fried vegetables or as a sauce for fried rice.
