Japanese Hotpot

• 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

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.

rice, chili, garlic, garlic, sesame seeds, bok choy, mushrooms, broccoli, radish, onions, miso, soy sauce, limes, handful coriander

Taken from www.food.com/recipe/japanese-hotpot-473572 (may not work)