Miso Fondue

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

Dumplings

Kimchi

Bok choys

Asparagus

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.