Cockels with miso, chilli, black beans and potatoes
It's amazing how well this works - the cockles release their salty juices into the broth, the bacon adds a subtle smokiness and the potatoes absorb all the delicious flavours.
|3 slices||Streaky bacon|
|500 g||Small potatoes|
|1 head||Bok choy|
|1||Red chilli, small, seeds removed|
|2 Tbsp||Dried black beans, rinsed|
- For the miso base, pour the water into a saucepan and add the dashi granules.
- Peel the ginger and cut into matchsticks. Add to the saucepan and bring to a simmer for 5 minutes, then strain the broth into a clean saucepan.
- To the dashi broth add the miso paste and mirin. Simmer for 5 minutes.
- Heat the miso base in a deep saucepan and bring to a simmer. Cut the potatoes in half, add to the saucepan and simmer for 15-20 minutes until the potatoes are tender.
- While the potatoes cook, wash the cockles under cold running water to remove any sand or grit.
- Slice the bacon into 1cm-wide strips. Heat a frying pan until warm and add the bacon. Cook until the bacon turns golden brown.
- Trim the bok choy of any bruised leaves, cut into quarters and place into the simmering broth.
- Tip the cockles into the broth, cover the pan with a lid and steam over a low heat until they open (throw away any that don't).
- Finely chop the chilli and add to the pan with the black beans. Cook for 2 minutes, shaking the saucepan from time to time.
- Remove from the heat, divide between warm bowls and sprinkle the bacon over the top to garnish.