Fondue with a difference – featuring Kikkoman sauces!

Serves 6

Ingredients

Beef fondue

• 1 litre beef stock
• 600 g beef fillet
• 200 g mange tout / peas pods
• 1 sweet potato
• 1 jar baby corn

Cumberland sauce

• 100 g lingonberry jam or redcurrant jelly
• 1 tsp. Dijon mustard
• zest and juice of 1 orange
• 2 tbsp. Kikkoman Ponzu Orange
• black pepper 

Peanut sauce

• 125 g peanut butter
• 4 tbsp. Kikkoman Teriyaki Sauce with Toasted Sesame
• juice of 1 lime
• 50 g peanuts
• 2 tbsp. coconut oil
• 100 ml coconut milk
• 1 spring onion
• 3 cm piece of ginger
• ½ garlic clove

Beef stock (home-made)

• 2 onions, unpeeled
• 1 garlic clove
• 2 kg meat for making soup
• 1 kg beef bones
• 2 carrots
• 1 yellow carrot
• 100 g celeriac
• 6 litres water
• 1 bay leaf
• ¼ bunch of parsley
• 10 black peppercorns
• 60 ml Kikkoman Organic Soy Sauce

Method

Beef stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients and cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Peanut sauce

Shell then roughly chop the peanuts. Toast in a frying pan without oil. Put aside. Finely chop the spring onion, ginger and garlic. Fry in oil until soft. Add the coconut milk and reduce for a few minutes. Then add the peanuts and the peanut butter. Add the lime juice and the Kikkoman Teriyaki Sauce with Toasted Sesame.

Cumberland sauce

Combine the jam with the mustard, ponzu sauce, orange juice and zest. Season to taste.

Beef fondue

Cut the fillet into cubes measuring 2 cm. Blanch the pea pods in boiling water before plunging them briefly into cold water. Peel the sweet potato and cut it into cubes measuring 2 cm. Cook for a few minutes until al dente. Heat up the beef stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.

Vegetarian

For a vegetarian fondue, use vegetable stock and omit the meat.

One portion of beef fondue contains:

•     531 kcal
•     31 g carbohydrates
•     38 g protein
•     27 g fat

Ingredients

Chicken fondue

• 1 litre chicken stock
• 4 chicken breasts
• 200 g shrimps
• 100 g ravioli or tortellini
• 200 g cherry tomatoes
• 1 broccoli crown 

Lemon mayonnaise

• 4 egg yolks
• 200 ml vegetable oil
• 1 tbsp. lemon juice
• pinch of black pepper
• 3 tbsp. Kikkoman Ponzu Lemon

Chili sauce

• 2 red bell peppers
• 1 garlic clove
• 4 cm piece of ginger
• 125 ml Kikkoman Seasoning for Sushi Rice
• 150 g sugar
• 200 ml water
• 3 tbsp. Kikkoman Ponzu Chili

Chicken stock (home-made)

• 2 onions, unpeeled
• ½ a leek
• 1 garlic clove
• 2 chickens
• 2 carrots
• 6 litres water
• 1 bay leaf
• ¼ bunch of parsley
• 5 sprigs of thyme
• 10 black peppercorns
• 100 ml Kikkoman Naturally Brewed Less Salt Soy Sauce

Method

Chicken stock (home-made)

Wash the chickens thoroughly. Take the chickens apart and put the breast pieces aside. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Lemon mayonnaise

Blend the egg yolks with a hand blender until creamy. Add the oil very gradually and continue to blend until the mixture becomes a thick, creamy mayonnaise. Finally, add the pepper, ponzu sauce and lemon juice.

Chili sauce

De-core the pepper and chop roughly. Chop the ginger and garlic. Purée the pepper, ginger and garlic with a hand blender. Bring all the ingredients to the boil, reduce the heat to 2/3 and allow to simmer for at least 15 minutes. The sauce should take on a jam-like consistency.

Chicken fondue

Cut the chicken breast into cubes measuring 2 cm. Divide the broccoli into florets and cook in boiling water for several minutes, then plunge it briefly into cold water. Heat up the chicken stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the vegetables, meat, pasta etc. onto skewers and cook in the stock. Serve with the sauces.

Vegetarian

For a vegetarian fondue, use vegetable stock and omit the meat. Use vegetarian ravioli (e.g. with ricotta or mushrooms).

One portion of chicken fondue contains:

•     591 kcal
•     32 g carbohydrates
•     33 g protein
•     34 g fat

Ingredients

Veal fondue

• 1 litre veal stock
• 600 g veal fillet
• 250 g mushrooms (regular mushrooms or shiitake)
• 3 carrots
• 200 g brussels sprouts
• 100 ml Kikkoman Sesame Dressing

Sauce Gribiche

• 4 eggs
• 1 tbsp. Dijon mustard
• 2 tbsp. Kikkoman Seasoning for Sushi Rice
• 60 ml olive oil
• 4 gherkins / pickled cucumbers
• 2 tbsp. salted capers
• 3 tbsp. Kikkoman Ponzu Lemon
• ½ bunch of parsley
• ½ bunch of chives

Veal stock (home-made)

• 3 spring onions
• 1 garlic clove
• 2 kg veal for making soup
• 1 kg veal bones
• 2 carrots
• 6 litres water
• 1 bay leaf
• ¼ bunch of parsley
• 5 sprigs of thyme
• 5 allspice berries
• 10 white peppercorns
• 60 ml Kikkoman Naturally Brewed Soy Sauce 

Method

Veal stock (home-made)

Wash the meat and bones thoroughly. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Sauce Gribiche

Boil the eggs. Plunge them briefly into cold water then peel them. Mix together 2 of the egg yolks, the mustard, vinegar, ponzu sauce and olive oil to form a creamy paste. Finely chop the herbs, eggs, gherkins, capers and the rest of the ingredients and mix with the paste. Season with pepper.

Veal fondue

Cut the veal fillet into cubes measuring 2 cm. Cook the brussels sprouts in boiling water for several minutes, then plunge them briefly into cold water. Cut the carrots into slices 5 mm thick. Cook for several minutes until al dente. Wash the mushrooms and either halve or quarter them depending on their size. Heat up the veal stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the meat or vegetables onto skewers and cook in the stock. Serve with the sauces.

Vegetarian

For a vegetarian fondue, use vegetable stock and omit the meat.

One portion of veal fondue contains:

•     430 kcal
•     16 g carbohydrates
•     35 g protein
•     23 g fat