April 30, 2017


For the fondue:

  • 2 cups Miso Broth 
  • 32 fl oz Vegetable broth
  • 1 Celery stalk
  • 1 Scallion stem
  • ½ tsp of Poudre Forte
  • Lemon Flake Salt
For dipping:
  • Shrimp, peeled and deveined (6 per person)
  • Shitake mushroom, halved (6 person)
  • ½ lb Broccoli
  • Udon noodles (2 oz per person. Follow instructions on package to cook until al dente)

For Japonnaise dip:

  • 5 heaping tbsp Mayonnaise
  • 1 Garlic clove, minced
  • ½ tbsp ‘Nduja (if you like spice, up this to 1 tbsp)
  • 1 tsp Sesame oil
  • 1 tbsp Lemon juice
  • For Spicy Mustard dip:
  • 3 tbsp Dijon mustard
  • 1 tsp Rice vinegar
  • 1½ tsp Soy sauce
  • 1 tsp Poudre Forte


  1. Add all fondue ingredients in a pot and bring to boil on stove top. Reduce flame and let liquid simmer for 30 min. Meanwhile, mix all ingredients of Japonnaise dip until smooth and serve in a small bowl. Whisk all ingredients of Spicy Mustard dip until smooth and serve in a small bowl.
  2. Once ready to serve, bring the miso broth back to a boil again on stove. Turn fondue burner to medium-high, transfer liquid to fondue pot, and place pot over flame. Set out shrimp, broccoli, and mushrooms on a platter around the fondue and dips. Use the fondue forks to poach the shrimp in boiling miso broth, about 1 min. Boil veggies until desired doneness, or up to 3 mins. Once cooked, dip in desired dipping sauce and enjoy!