Japan Sake and Shochu Makers Association | JSS
Cheese fondue is a great dish for Christmas parties. You may think that preparing it is too much of a hassle. However, with Camembert cheese, it’s simple!
Most recipes use white wine, but you can make a cheese fondue with sake as well! The sake enhances the aroma and flavor of the cheese!
The dish tastes great right down to the last drop of cheese, and it is so simple that it can be easily prepared for even a small number of guests.
|60g of carrots|
|60g of pumpkin|
|100g of broccoli|
|100g of cauliflower|
|60g of cherry tomatoes|
|1/2 cube of consomme stock|
|1 cup of water|
|60g of baguette|
|1 camembert cheese (round)|
|┗ 1.5 tablespoons of Japanese sake|
Cut carrots and pumpkin into bite-sized pieces. Separate broccoli and cauliflower into small bunches.
Wash the cherry tomatoes and remove the stems.
Bring a pot of water to the boil, add the consommé stock cube and ingredients from (Step 1), cover and steam for 3-4 minutes.
Cut the baguette into bite-sized pieces and lightly brown them in a toaster oven.
Place the camembert cheese in a heat proof container, cut a slit all the way around the top leaving a 7 mm border and remove any tough bits from the surface. Heat in a microwave oven (600W) for 30 seconds without covering with plastic wrap, remove the cheese, stir the inside with a spoon, add sake and reheat for 40 seconds.
Arrange (Step 5) in the center of a plate and ingredients from (Step 3) and (Step 4) around it.