Spicy Gyoza Hotpot Recipe - Great British Chefs

Ingredients

• 800ml of chicken stock
• 800ml of dashi
• 60g of miso paste
• 4 tbsp of mirin
• 1 dried red chilli, thinly sliced, or 1–2 tsp chilli (hot pepper) flakes, to taste
• 1 Chinese cabbage, cut into large chunks
• 200g of beansprouts
• 20–30 frozen gyoza, defrosted
• 1 red chilli, (fresh) thinly sliced
• 4 garlic cloves, thinly sliced
• 1 handful of nira (garlic chives)
• 1 tbsp of sesame seeds
• 3–4 portions cooked ramen or udon noodles, or cooked rice
• 2 1/2 tbsp of lemon, lime or yuzu juice (you can use just one, or mix any or all of the three)
• 2 1/2 tbsp of soy sauce
• 1 tbsp of water
• 1 tbsp of caster sugar
• 1/2 tbsp of mirin
• 1/2 tsp vinegar
• 1 pinch of MSG (monosodium glutamate) powder, or dashi powder (ideally kombu dashi)
• 2 tbsp of sesame seeds
• 90g of sesame paste, or tahini
• 75ml of soya milk, (unsweetened)
• 1 tbsp of sesame oil
• 1 1/2 tbsp of vinegar
• 1/2 tbsp of lemon juice
• 1 1/2 tbsp of sugar
• 1 1/2 tbsp of soy sauce
• salt
• dashi powder