Prep time: 30 minutesCook time: 10 minutesServes: 6 servings
3 to 4 cups water
2 pounds beef, such as sirloin or tenderloin; pork; or a firmfleshed fish fillet like tuns or swordfish, very thinly sliced and cut into 2-inch strips. (To get the slices thin enough, ask the butcher or fish dealer to slice them for you. Or, you can freeze the meat or fish until it is firm, but not solid [at least an hour], and cut wit ha very sharp carving knife.)
16-ounce conatiner firm tofu, cut into small cubes
6 scallions, cut diagonally into 1-inch pieces
5 leaves Chinese cabbage or bok choy, cut into very thin strips
6 mushrooms, thinly sliced
8-ounce can sliced bamboo shoots, drained and rinsed
Ponzu sauce, see recipe that follows
1 pound soba noodles or Asian wheat noodles, optional
Children shouldn't touch raw beef, but they can arrange the vegetables on a platter.
2. Place 3 to 4 cups of water into a fondue pot. Bring to a boil over high heat. Remove pot from stove and place over a Sterno flame or a candle to keep it simmering.
3. Spear individual dipping ingredients on a fondue fork,skewer, or chopstick and dip into the simmering water. Cook meat until no longer pink, fi huntil opaque ( about 1 to 2 minutes per piece), vegetables until tender. Dip cooked ingredients into the Ponzu sauce before eating.
Editor's Note: If desired, when everyone is finished dipping the meat and vegetables, add the noodles along wit h any remaining vegetables to the simmering broth. Cook until tender. To intensify the flavor, place the pot of broth back on the stove and reduce over high heat for 5 minutes. Serve in soup bowls.PER SERVING (10 slices, meat or fish only) Tenderloin: 258 calories, 29 g protein, 11 g fat ( 4.6 saturated). 0 g carbohydrate, 0 g fiber, 74 mg sodium, 85 mg cholesterol, 8 mg calcium. Tuna: 208 calories, 34 g protein, 7 g f at ( 1.8 saturated), 0 g carbohydrate, 0 g fiber, 57 mg sodium, 56 g cholesterol, 0 mg calcium.