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“Japanese hotpot”
READY IN:
12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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