With donabe-steamed vegetables
Classic-style donabe (small)
Donabe steamer, "Mushi Nabe"
3 - 4 as part of a multi-course meal
For the ingredients to cook in the fondue sauce
Your choice of vegetables and other ingredients such as…
- Tokyo turnip ("kabu")
- baby potatoes
- baby zucchini
- cherry tomatoes
- shiitake mushrooms
- kabocha pumpkin
- mochi slices ,etc.
- 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
- Cut the ingredients to cook in the fondue sauce, if necessary.
- 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.
- 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).
- Add the vegetable stock, tomato sauce, and cheese. Stir until smooth.
- 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.
- 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!
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml