When I tidied up my book shelf yesterday I found a little Guardian food booklet on soups and stews by Allegra McEvedy that I collected many moons ago. Since temperatures dropped again in London and spring is temporarily on holidays, I tried out the recipe for the Japanese hotpot.
It was really tasty, so I illustrated it here for you because I believe that healthy, good food should always be shared.
Ingredients (6 servings)
- 400g jasmine rice
- 2 tsp red chilli, chopped
- 3 garlic cloves, sliced
- a few slices of ginger
- 2 tbsp toasted sesame seeds
- 300g bok choy, quartered
- 400g tofu, cut in 3 cm cubes
- 150g sliced shiitake mushroom
- a head of broccoli, cut into florettes
- 1/3 daikon radish/mouli, peeled and sliced
- 3 sliced spring onions
- 2 tbsp miso paste
- 2 tsp light soy sauce
- Juice of 2 limes
- a handful of coriander (or parsley if coriander happens to taste like soap to you, like it is for me)
1. Get your rice going, then put the kettle on again with a little bit more than one litre of water for the miso paste.
2. In a little bowl, mix the chopped chilli, garlic, ginger and sesame seeds.
3. In a sauce pan big enough for all ingredients make layers of the bok choy, tofu, mushrooms, broccoli and daikon, sprinkling a little of the chilli-ginger-garlic-sesame seed mix in between each layer.
4. Dissolve the miso paste in one litre of nearly boiling water.
5. Add the spring onions to the pan, then pour in the miso and cover with the lid.
6. Turn the heat up high. When it comes to the boil, let it simmer for two minutes before turning the heat off.
7. Pour in the soy sauce and lime juice to season, and scatter with chopped coriander/parsley.
8. Serve in bowls and offer the rice on the side.