Okinawan-style Beef Fondue

Ingredients

In this Okinawan adaptation of Fondue Bourguignonne, the traditional Swiss dish, we incorporate Okinawan black sugar, kombu seaweed, bonito flakes, and Okinawan-inspired dipping sauces to infuse the dish with the unique flavors of Okinawan cuisine. These additions create a fusion of Swiss and Okinawan culinary traditions, resulting in a delightful and memorable dining experience. We alse have the original recipe for Fondue Bourguignonne, so you can check it out.

• 500g (1.1 lb) thinly sliced beef 500g (1.1 lb) thinly sliced beef
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Okinawan black sugar 2 tablespoons Okinawan black sugar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 liter (4 cups) kombu seaweed broth 1 liter (4 cups) kombu seaweed broth
• 30g (1 oz) bonito flakes 30g (1 oz) bonito flakes
• Assorted vegetables (such as mushrooms, bok choy, and green onions) for dipping Assorted vegetables (such as mushrooms, bok choy, and green onions) for dipping
• Okinawan-inspired dipping sauces (such as ponzu and shikuwasa pepper sauce) Okinawan-inspired dipping sauces (such as ponzu and shikuwasa pepper sauce)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, Okinawan black sugar, grated ginger, and minced garlic. Mix well until the sugar is dissolved.
2. 2.
   Place the thinly sliced beef in the marinade and let it sit for at least 30 minutes to allow the flavors to infuse.
3. 3.
   In a hot pot, bring the kombu seaweed broth to a simmer. Add the bonito flakes and let them steep for 5 minutes. Strain the broth to remove the bonito flakes.
4. 4.
   Set up a fondue pot or a portable electric hot pot on the dining table.
5. 5.
   Heat the broth in the fondue pot until it reaches a gentle simmer.
6. 6.
   Each diner takes a slice of marinated beef and cooks it in the simmering broth until desired doneness.
7. 7.
   Once cooked, the beef can be dipped into various Okinawan-inspired dipping sauces and enjoyed with the assortment of vegetables.
8. 8.
   Repeat the process with the remaining beef slices and enjoy the interactive dining experience.

Treat your ingredients with care...

• Okinawan black sugar — If you can't find Okinawan black sugar, you can substitute it with dark brown sugar or muscovado sugar for a similar flavor profile.

Tips & Tricks

• For a richer broth, you can add a dash of Okinawan awamori (a traditional Okinawan distilled liquor) to the kombu seaweed broth.
• To enhance the dipping sauces, you can add a squeeze of fresh shikuwasa juice or yuzu juice for a citrusy kick.
• Make sure to slice the beef thinly to ensure quick and even cooking in the hot pot.
• Provide a variety of dipping sauces to cater to different taste preferences.
• Encourage guests to try different combinations of vegetables and dipping sauces for a personalized flavor experience.

Serving advice

Serve the Okinawan-style Beef Fondue with a side of steamed rice or Okinawan sweet potato for a satisfying meal. It is best enjoyed with family and friends, gathered around the table, creating lasting memories.

Presentation advice

Present the thinly sliced beef, assorted vegetables, and dipping sauces on a large platter, allowing guests to easily access and assemble their own fondue creations. Place the hot pot in the center of the table, creating an inviting and interactive dining experience.