Ingredients:
5 large banana shallots (peeled and halved)
A few heads of bokchoy cut into thirds
1 pint of water (or use the steeping water from the shallots)
1 heaped tbs brown or red miso
1 tbsp light soy sauce
1 tbsp dark soy sauce
Thumb of ginger, peeled and cut into thin slivers
A drizzle of sesame oil
Directions:
Heat the oven to 180 C. Arrange the halved shallots and bok choy in a shallow roasting dish and tuck the pieces of ginger in between
Mix the water, miso and soy sauces together and pour over the shallots and bok choy. Cover with foil
Place in the oven for 30 mins, then lower the heat to 160 C. Cook for a further 30 mins
Test to see if the shallots are softened all the way through by piercing with a small sharp knife. Cook a further 20 mins if necessary
Before serving, drizzle a little toasted sesame oil over.
