Prepare the ingredients. Cut into easy-to-pieces and parboil. Cut the vegetables and baguette into easy-to-eat pieces.
Spread the garlic out into the pot to make it fragrant. Add the wine, turn the heat to medium, and bring to a boil. Once it's boiling, add the cheese a little at a time.
Once the cheese has melted, add the katakuriko slurry, and mix well to finish Finally, turn the heat to low and dip bites of bread or vegetables.
Story Behind this Recipe
It's standard to use katakuriko or cornstarch, but I always find that mine ends up lumpy. That's why I tried creating a lump-free method For the cheese, buy two 300 g bags. You're definitely going to want seconds.
This recipe is super easy. There's no way you'll fail.