Mizutaki

Ingredients for Sauce:

	Large	Medium	Small
mayonnaise	1 1/4 cups	10-12 TBS	5 TBS
sour cream	1/3 cup	4 TBS	2 TBS
soy sauce	2 TBS	1 TBS	2 tsp
dry sherry	2 TBS	1 TBS	2 tsp
beef broth	1/3 cup	3 TBS	2 TBS

Ingredients (cut into pieces that can be eaten with chopsticks):

Cooking liquid - 2 qts beef broth
Steamed rice
Beef, sirloin, cut into 1 1/2 inch strips
Boneless chicken breasts, cut into 1 1/2 inch strips
Carrots
Cauliflower
Broccoli
Mushrooms
Red and green peppers
Green onions
Water chestnuts

Combine sauce ingredients and refrigerate. When ready to serve, place the sauce in small bowls for use by each person.

In a fondue pot, heat the beef broth until it reaches a low boil. Carefully add a portion of the ingredients (but not enough to crowd the pot) in the order of time required for cooking (i.e., chicken, carrots, cauliflower, broccoli at the beginning with other ingredients added during the cooking process).

With a slotted spoon, remove the meat and vegetables, serving each individual plate with a mixture of ingredients. The meat and vegetables are dipped into the sauce and eaten with the rice. The number of servings is determined by the amount of ingredients prepared and the appetite of your guests.