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Miso Fondue

Difficulty Level: Easy
Medium Spicy
4-6 persons
La Fondue Miso
This Asian-inspired recipe is a delicious example of the capabilities of Fondussimo Evolution. A savory broth, well-balanced sauces, salmon tataki and ground pork dumplings: it's the perfect reinvented fondue to impress your guests!

As with all Fondussimo recipes, our directions are only suggestions. We encourage you to use our creations as a starting point, and let your imagination run wild! Whether it's your choice of broth ingredients, soaking foods or recovery options, the possibilities are endless with Fondussimo!
La Fondue Miso
  • Ingredients

    For the broth :

    15 ml (1 tbsp.) sesame oil

    15 ml (1 tbsp.) canola oil

    2 onions, chopped

    60 ml (1/4 cup) garlic, chopped

    30 ml (2 tbsp.) ginger, chopped

    4 liters (16 cups) low-sodium vegetable broth

    125 ml (1/2 cup) miso

    30 ml (2 tbsp.) soy sauce

    2 star anise

    1 cinnamon stick

    15 ml (1 tbsp. sriracha (optional)

    45 ml (3 tbsp.) cornstarch

    For the sweet mango sauce :

    1 large, ripe mango, peeled and diced

    125 ml (1/2 cup) pineapple juice

    60 ml (1/4 cup) brown sugar

    30 ml (2 tbsp. tablespoons) chopped French shallot

    30 ml (2 tablespoons) fresh lemon juice

    For the spicy sesame mayonnaise :

    180 ml (3/4 cup) mayonnaise

    30 ml (2 tablespoons.) toasted sesame seeds

    15 ml (1 tbsp.) sriracha

    7.5 ml (1/2 tbsp.) sesame oil

    5 ml (1 tsp. teaspoon) soy sauce

    For the meatballs :

    600 g (approx. 1 1/3 lb) ground pork

    60 ml (1/4 cup) panko breadcrumbs

    60 ml (1/4 cup) chopped French shallot

    60 ml (1/4 cup) chopped fresh coriander

    15 ml (1 tbsp.) chopped garlic

    15 ml (1 tbsp. tablespoon) chopped ginger

    15 ml (1 tablespoon) fish sauce

    1 egg

    For the salmon tataki :

    60 ml (1/4 cup) sesame seeds

    1 thick 225 g (1/2 lb) salmon fillet, skin removed

    30 ml (2 tablespoons) oyster sauce

    30 ml (2 tablespoons) canola oil

    Suggested garnishes :

    Northern shrimp



    Bok choys


    Zucchini ribbons

    Asian noodle nests (de type haiku)

    Or rice vermicelli

    Enokis and shiitakes

  • Preparation

    1. For the broth. In a saucepan, heat sesame oil and canola oil over medium heat. Cook onion, garlic and ginger for 4 to 5 minutes, stirring occasionally.
    2. Add vegetable broth, miso, soy sauce, star anise, cinnamon stick and, if desired, sriracha. Bring to the boil, then simmer over medium heat for 20 to 25 minutes, until about a third of the mixture has evaporated.
    3. In a small bowl, dissolve cornstarch in a little cold water. Pour the diluted cornstarch into the saucepan and continue cooking for 5 minutes.
    4. Taste the broth and adjust the seasoning if necessary.
    5. If desired, strain the broth through a sieve.
    6. For the mango sweet sauce. Combine sauce ingredients in a saucepan. Bring to the boil, then simmer over low heat for 8 to 10 minutes. 
    7. Transfer the mixture to an electric blender. Blend for 1 minute, until smooth
    8. For the spicy sesame mayonnaise. Combine mayonnaise ingredients in a bowl. Chill until ready to serve.
    9. For the meatballs. Preheat oven to 205°C (400°F).
    10. Mix dumpling ingredients in a large bowl. Shape 25 to 30 dumplings, using about 30 ml (2 tbsp.) of mixture for each, then place on a parchment-lined baking sheet.
    11. Bake for 12 to 15 minutes, until the inside of the dumplings has lost its pinkish hue.
    12. For the salmon tataki. Place the sesame seeds in a shallow dish.
    13. Brush salmon fillet with oyster sauce, then coat with sesame seeds.
    14. Heat oil in a skillet over medium-high heat. Cook salmon fillet for 30 to 45 seconds on each side. Remove from heat and let cool before slicing.
    15. At mealtime. Pour required amount of broth into Fondussimo ÉVOLUTION. Reserve remaining broth. Use according to manufacturer's instructions. Serve with dumplings, salmon tataki, suggested garnishes, sweet mango sauce and spicy sesame mayonnaise.