It's National Fun with Fondue Month, Here's How to Celebrate

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Japanese Fondue

Japanese fondue, also known as sukiyaki, is a fondue in which pieces of meat and veggies are dipped into warishita sauce — made from a mixture or sake, mirin, shoyo, and sugar. Sometimes it's referred to as Japanese Hot Pot, and really is the perfect winter feast.

Here's how to make it:

Ingredients:

• 1 lbs. rib-eye beef steak
• 1 packed soba noodles
• 12 oz. firm tofu (cut into sticks)
• 3 cups rice
• 4 shallots (peeled and trimmed)
• 1/2 lbs. Napa cabbage (sliced)
• 6 green onions (sliced)
• 8 oz. Shiitake mushrooms (stems removed)
• 1/2 cup sugar
• 1 1/2 cups soy sauce

Instructions:

1. Slice the rib-eye beef steak against the grain, into 1/8-inch slices. Trim away the excess fat.
2. Boil the noodles according to the packet's instructions. Drain and rinse. Set aside. 
3. Steam the rice. Keep warm and set aside. 
4. Chop and assemble the veggies, tofu, and meat on a board.
5. When ready to eat, set fondue pot or caquelon on table. Toss in the beef slices and turn to medium heat. Add the soy sauce and sugar, and stir. Bring to a simmer, and add meat, tofu, noodles, and veggies. Cook everything until it is simmering and tender. 
6. Serve rice in individual bowls (depending on number of guests). Using a ladle and chopsticks, allow everyone to serve themselves from the pot. 
7. Enjoy!