Soy Sauce Fondue
Use commercially available shredded cheese for easy-to-make fondue. Garnish with "REGULAR SOY SAUCE" to bring out aroma and flavor. Dip your favorite vegetables, meat, seafood, and bread.
PREPARATION
- Cut vegetables, seafood, sausages, and baguette into easy-to-eat size. Parboil them, except for cherry tomatoes and baguette.
- Put soymilk and grated garlic in a fondue pot, and start heating.
- Once simmers, add white cream stew roux. When dissolved, pour slurry and stir to thicken. Add shredded cheese little by little while stirring, and let it dissolve.
- Pour "REGULAR SOY SAUCE" in the fondue sauce, making a spiral movement. Dip the seafood, vegetables, sausages, and baguette into the fondue sauce to eat.
| Servings | 4 servings |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 384 Calories |
| Sodium (1 serving) | 1.7 g |
Ingredients
Fondue sauce
400ml Soymilk
1 cube (approx. 20g) White cream stew roux
1/2 clove Garlic
50g Shredded cheese
1 tablespoon Starch
1 tablespoon Water
as needed REGULAR SOY SAUCE
Things to dip
1/2 bunch Broccoli
2 pcs Potatoes
1 pcs Carrot
1/2 pcs Lotus root
8 pcs Cherry tomatoes
4 pcs Sausages
8 pcs Shrimps
8 pcs Scallops
PREPARATION
- Cut vegetables, seafood, sausages, and baguette into easy-to-eat size. Parboil them, except for cherry tomatoes and baguette.
- Put soymilk and grated garlic in a fondue pot, and start heating.
- Once simmers, add white cream stew roux. When dissolved, pour slurry and stir to thicken. Add shredded cheese little by little while stirring, and let it dissolve.
- Pour "REGULAR SOY SAUCE" in the fondue sauce, making a spiral movement. Dip the seafood, vegetables, sausages, and baguette into the fondue sauce to eat.
