A featured Wine Club recipe for Noria Wines.


Quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. This delicious fondue pot recipe pairs perfectly with a Pinot Noir from your wine club shipments.

Yield: 8
Prep Time: 45 Minutes
Cook Time: 75 Minutes


• 1/4 cup minced garlic
• 1/4 cup fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 cup canola oil

• 12 cups cold water
• 1 ounce kombu
• 2 teaspoons kosher salt

• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 2 tablespoons mirin

• 2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain
• 8 ounces baby corn ears
• 8 ounces tiny baby bok choy, halved vertically
• 8 ounces snow peas
• 6 ounces shiitake mushroom caps
• 6 ounces enoki or hon shimeji mushrooms
• 1 (8-ounce) lotus root, peeled and very thinly sliced
• 4 cups hot cooked long-grain white rice


Step 1 Make the garlic sauce:
Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.

Step 2 Make the kombu broth:
In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.

Step 3 Make the ponzu:
Stir together soy sauce, lime juice, mirin, and 2 tablespoons kombu broth.

Step 4 To serve:
Pour the remaining kombu broth into a large heated fondue pot. Serve beef and vegetables alongside for dipping. Cook vegetables in kombu broth until crisp-tender, 3 to 4 minutes. Cook beef in kombu broth to desired degree of doneness, 10 to 15 seconds. If broth reduces, refill fondue pot with water and return to a simmer. Serve with rice, garlic sauce, and ponzu.

Recipe sourced from Food & Wine, February 2018