Ingredients:
Broth for the Fondue:
- 6 cups of home made broth, vegetable or other
- 2 inches of fresh ginger, sliced
- 2 garlic cloves
- A few drops of organic tamari sauce
- The zest of 2 lemon or 2 limes
To dip in the broth, choices of fresh vegetables (colours of the solstice, white for the hope, red for the sun and green for nature), fish, or poultry:
- Cauliflowers, Jerusalem artichokes
- Broccoli, Brussels sprouts, asparagus, zuchinis
- Red peppers
- Shitake mushrooms or others
- Organic chicken or turkey
- Salmon
- Prawns
- Scallops
- Organic tofu
Preparation:
Arrange choices of fresh vegetables, fish and/or chicken in serving platters. Bring the broth to a gentle boil in a fondue pot. Pierce the food with skewers, and cook in broth mixture until done. Dip in sauces.
Broth: In a saucepan, combine all ingredients and bring to boil. Reduce heat and let steep 15 minutes. Pass through a sieve. Reserve.
Sauces: Mix all ingredients in a bowl and serve on on the table to use as dips.
Ginger and tamari sauce:
- 125 ml (½ cup) of tamari sauce
- 60 ml (cup) of rice vinegar
- 2 green onions or 4 tsp. of chives
- 10 ml (2tsp.) of freshly grated ginger
- 2 ml (½ tsp.) pinch of sambal oeleck
- 1 ml (¼ tsp) of raw honey or maple syrup
Ponzu sauce:
- 175 ml (¾ cup) tamari sauce
- 175 ml (¾ cup) lime or lemon juice
- 30 ml (2 tbsp) of sake (optional)
Bon appétit!