Teriyaki Teppanyaki Fondue

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.