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Export 10 ingredients for grocery delivery
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.
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