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Japanese fondue

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Origin of dish:  Japan
Type of cooking:  Hob
Preparation time: 50 minutes
Cooking time: 120 minutes
Ingredients (serves 6):


Rehydrate the mushrooms in lukewarm water for 30 minutes. Strain and chop.
Wash and slice the leeks and asparagus.
Chop the cabbage and bamboo shoots and cut the tofu into 6.
Cook the noodles for 2 minutes in lightly salted boiling water.
Pour into a bowl of cold water, strain and cut into 5cm lengths.
Serve cold ingredients onto plates.
In a large pan, make 1.5l stock and cook meat for 3 minutes. Dunk in other ingredients before eating.
Advice: Recommended Wines :
Rosé : Tavel, Bandol, Bregançon
White : Gewustraminer, vin d'alsace
Japanese beer

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another free recipe every day

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