 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
Japanese hotpot Ingredients:
400 g rice |
2 teaspoons chili |
3 garlic cloves |
1 thumb garlic |
2 tablespoons sesame seeds |
300 g bok choy |
400 g tofu |
150 g mushrooms |
1 head broccoli |
1/3 daikon radish |
3 spring onions |
2 tablespoons miso |
2 teaspoons soy sauce |
2 limes |
handful coriander |
Directions:
1. First, get your rice going, then put the kettle on again with around a litre of water in it (for the miso).
2. In a little bowl, mix the chopped chilli, garlic, ginger, and sesame seeds.
3. Choose a saucepan large enough to hold all of the ingredients with a little room to spare, then make layers of the bok choy, tofu, mushrooms, broccoli and daikon, sprinkling a little of the chilli-ginger-garlic-sesame mix in between each layer.
4. Dissolve the miso in a litre of nearly boiling water from the kettle.
5. Add the spring onions to the pan, then pour in the miso and cover with a lid.
6. Turn the heat up to high. When it comes to the boil, give it a two-minute simmer before turning it off.
7. Pour in the soy sauce and lime juice to season, and scatter with chopped coriander.
8. Serve immediately, using a slotted spoon to share out the contents of the hotpot into bowls. Finish by ladling over some of the liquid. Serve the rice on the side.
|
|