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Cheesy Tomato Fondue with Steamed Vegetables

With donabe-steamed vegetables

Equipment

Classic-style donabe (small)

Donabe steamer, "Mushi Nabe"

Servings

3-4 as part of a multi-course meal

Ingredients

For the ingredients to cook in the fondue sauce

Your choice of vegetables and other ingredients such as…

  • asparagus
  • Tokyo turnip ("kabu")
  • baby potatoes
  • baby zucchini
  • cherry tomatoes
  • shiitake mushrooms
  • kabocha pumpkin
  • mochi slices ,etc.
For the fondue sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 3/4 cups (180 ml) vegetables stockIngredient 4
  • 1 cup (240 ml) tomato sauce
  • 6 oz (180 g) combination of 2-3 different kinds of cheese, such as Swiss and mozzarella, grated
  • 1 tablespoon arrowroot starch ("kuzuko") or potato starch ("katakuriko")
  • 1 tablespoon sake
  • some ground pepper

Procedure

  1. Cut the ingredients to cook in the fondue sauce, if necessary.
  2. Steam the ingredients (except for cherry tomatoes and mochi slices) in donabe steamer, "Mushi Nabe", until just barely al dente. (Click here for the basic donabe steaming instructions.) For the potatoes, steam until fully cooked through. Set aside.
  3. To make the fondue sauce, heat the olive oil in the classic-style donabe, and sauté the crushed garlic over medium-heat until aromatic (1-2 minutes).
  4. Add the vegetable stock, tomato sauce, and cheese. Stir until smooth.
  5. In a small cup, combine the "kuzuko" (arrowroot starch) and stir until the “kuzuko” is dissolved.  Stir the mixture into the donabe. Adjust the seasoning with some black pepper.
  6. To enjoy, set the donabe on a portable gas burner at a table and bring to low simmer. Set the other ingredients on the side. With large skewers, dip a few ingredients in the sauce at a time and finish cooking until desired doneness.

Heat the sauce at the table and enjoy with your choice of ingredients to dip.

  • This dish is a nice way to finish leftover pieces of cheese and vegetables!
  • If you have good amount of leftover sauce, add some cooked rice to make a quick risotto-style rice as a finishing course.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml