Step 1

First make a stock. Put the miso in a large jug, pour over a litre and a half of just-boiled water, stir and put to one side.

Step 2

Put four tablespoons of oil in a casserole pot on a medium heat and, once it’s hot, add the sliced spring onions and salt, and cook, stirring, for three or four minutes, until softened.

Step 3

Add the rice and ginger, stir to coat the rice in the oil, then pour in the miso stock and bring to a simmer.

Step 4

Turn down the heat and leave to cook, stirring occasionally, for 25 minutes.

Step 5

Add the peas, cook for a further five minutes, then stir in the white pepper. By this point, the rice should be starchy but creamy, soft and almost soupy.

Step 6

While the rice is cooking, make the mint and sesame oil. Put the mint, rice vinegar, toasted sesame oil and a tablespoon of rapeseed oil in a small bowl and stir to combine.

Step 7

Distribute the rice between bowls, spoon some of the mint and sesame oil over the top and serve.