Japan Sake and Shochu Makers Association | JSS
This dish locks in the rich flavor and the nutrients of cheese!
Cheese fondue can be troublesome since we have to keep it heated so that the cheese does not congeal. To make it easier, we have made this recipe that uses milk, cream sauce, and sake to keep the cheese smooth. With this recipe, you can enjoy cheese fondue at a slow pace, even while drinking.
Cheese fondue is often cooked with white wine, but it also matches perfectly well with sake. In fact, adding sake not only helps lock in the rich flavor but also the nutrients of cheese such as amino acids. The alcohol will evaporate when heated, so children can also enjoy this dish.
|1/2 can of cream sauce|
|1/4 cup of sake|
|1/4 cup of milk|
|100g shredded cheese|
|A pinch of coarse-ground pepper|
|6 cherry tomatoes|
Break the broccoli into small pieces, and cut the carrot into bite-sized pieces. Boil both the vegetables separately.
Cut the baguette into bite-size pieces.
Pour sake into a pot and heat it until the alcohol evaporates.
Add cream sauce, milk, and shredded cheese into (Step 3), mix well, and heat it. Add some coarse ground pepper for seasoning and dish it up.
Place (Step 1), cherry tomatoes, and the baguette on a plate. Dip them in the cheese fondue and enjoy.