Japanese Hotpot

Japanese hotpot

• Ready In: 12 mins
• Serves: 6

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.