Hokkaido Cheese Fondue Hot-Pot
北海道チーズフォンデュ鍋
A uniquely Hokkaido fusion hot-pot where rich aged Hokkaido cheese is melted into a white wine and dashi base, served with local vegetables and bread for dipping — celebrating Japan's top cheese-producing region.
- Total
- 35 min
- Serves
- 3
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Rub the interior of a fondue pot or small saucepan with the cut garlic clove.
About 2 min
Add white wine and dashi. Heat to a gentle simmer over medium heat.
About 5 min
Toss grated Gouda with cornstarch. Add cheese in handfuls, stirring in a figure-8 motion between each addition.
About 8 min
Add torn Camembert and stir until smooth and stretchy. Season with black pepper. Keep warm over low heat.
About 5 min
Serve at the table. Dip broccoli, potatoes, and bread into the cheese fondue using long forks.
About 5 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 24 g
- Carbs
- 32 g
- Fat
- 28 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 820 mg
Contains: dairy, wheat
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Recipe by Boon Tools.