Fondue Chinoise mit Pilzröllchen
Eine vegetarische Variante des Fondue Chinoise: Frisches Gemüse und hausgemachte Pilz-Reispapier-Röllchen köcheln in einer würzigen Weinbrühe und werden mit drei Kikkoman-Dips serviert.
Nährwertangaben (pro Portion):
1.715 kJ / 410 kcalZubereitung
Schritt 1
10 mushrooms – 8 rice paper sheets – 4 king oyster mushrooms, sliced – 1 broccoli – 1 carrot – 2 potatoes – 200 g celeriac – 1 bell pepper
Thinly slice the mushrooms. Soak the rice paper sheets in water, sandwich the sliced mushrooms between two sheets and roll them up to make mushroom rice paper rolls. Cut the king oyster mushrooms into thick slices. Wash the broccoli, carrot and potatoes, then cut them into bite-sized pieces. Soak the potatoes in water. Peel the celeriac and cut it into cubes.
Cut the bell pepper into thick strips. Steam or boil the broccoli, carrot, potatoes and celeriac until just tender.
Schritt 2
4 EL mayonnaise – 2 EL Kikkoman Teriyaki Wok Sauce mit geröstetem Knoblauch – 2 EL ketchup – 1 TL curry powder – 4 EL Kikkoman Sesamsauce – 1 EL Kikkoman natürlich gebraute Sojasauce
Dipping sauces:
Garlic sauce: Mix the mayonnaise with the Kikkoman Teriyaki Wok Sauce Roasted Garlic until smooth.
Curry sauce: Mix the mayonnaise, ketchup and curry powder until smooth.
Sesame sauce:
Mix the Kikkoman Sesame Sauce with the Kikkoman Soy Sauce until smooth.
Schritt 3
800 ml vegetable stock – 200 ml red or white wine – 2 bay leaves – 10 black peppercorns
Place the vegetable stock, wine, bay leaves, black peppercorns and thickly sliced king oyster mushrooms from Step 1 in a fondue pot. Bring to the boil.
Schritt 4
Using fondue forks, dip the vegetables, mushroom rolls and bell pepper from Step 1 into the hot broth from Step 3 and cook through. Serve with the dipping sauces from Step 2.
Tip:
Bei Bedarf mit Salz abschmecken. Für eine vegane Variante vegane Mayonnaise verwenden und Kikkoman Sesamsauce weglassen.
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10 mushrooms – 8 rice paper sheets – 4 king oyster mushrooms, sliced – 1 broccoli – 1 carrot – 2 potatoes – 200 g celeriac – 1 bell pepper
Thinly slice the mushrooms. Soak the rice paper sheets in water, sandwich the sliced mushrooms between two sheets and roll them up to make mushroom rice paper rolls. Cut the king oyster mushrooms into thick slices. Wash the broccoli, carrot and potatoes, then cut them into bite-sized pieces. Soak the potatoes in water. Peel the celeriac and cut it into cubes.
Cut the bell pepper into thick strips. Steam or boil the broccoli, carrot, potatoes and celeriac until just tender.
4 EL mayonnaise – 2 EL Kikkoman Teriyaki Wok Sauce mit geröstetem Knoblauch – 2 EL ketchup – 1 TL curry powder – 4 EL Kikkoman Sesamsauce – 1 EL Kikkoman natürlich gebraute Sojasauce
Dipping sauces:
Garlic sauce: Mix the mayonnaise with the Kikkoman Teriyaki Wok Sauce Roasted Garlic until smooth.
Curry sauce: Mix the mayonnaise, ketchup and curry powder until smooth.
Sesame sauce:
Mix the Kikkoman Sesame Sauce with the Kikkoman Soy Sauce until smooth.
800 ml vegetable stock – 200 ml red or white wine – 2 bay leaves – 10 black peppercorns
Place the vegetable stock, wine, bay leaves, black peppercorns and thickly sliced king oyster mushrooms from Step 1 in a fondue pot. Bring to the boil.
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