Japanese Hotpot

Name: 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; 13 daikon radish; 3 spring onions; 2 tablespoons miso; 2 teaspoons soy sauce; 2 limes; handful coriander

15 ingredients

11 steps

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
13 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.
7

When it comes to the boil, give it a two-minute simmer before turning it off.
8

Pour in the soy sauce and lime juice to season, and scatter with chopped coriander.
9

Serve immediately, using a slotted spoon to share out the contents of the hotpot into bowls.
10

Finish by ladling over some of the liquid.
11

Serve the rice on the side.