Vegetable Rice Hotpot


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  • Serves 8-10

    1 brown onion, diced

    1 chilli, sliced

    2 garlic cloves, crushed

    1 large carrot, diced

    2 florets cauliflower cut into small pieces

    ½ inch piece ginger, chopped

    3 stalks celery, diced

    1 punnet baby corn, sliced

    1 small can bamboo shoots, drained

    1 punnet fresh mixed mushrooms (enoki, oyster, shitake) sliced

    1 cup celery leaf /coriander, chopped

    1/2 recipe braised shitake mushrooms, sliced (reserve the rest for steamed chicken dumplings)

    3 spring onions, sliced

    400g long grain rice

    40ml vegetable oil

    500-600g mushroom stock, (see below) vegetable stock or chicken stock

    50ml Megachef mushroom soy

    30ml soy sauce


Add oil into the base of a shabu shabu or cast-iron pot. Add the chilli, garlic, ginger, celery, carrot and onion and sauté until tender. Add the baby corn, cauliflower, bamboo shoots, spring onion, shitake mushrooms, most of the herbs and fresh mushrooms (reserve the enoki for later). Add the rice, then the sauces and finally the stock. Bring to the boil and add the lid and reduce to low and cook for 15-20 minutes. Place the enoki on top and add the lid and turn off the heat. Allow to sit for 10 minutes. Sprinkle with remaining chopped herbs and serve.


  • Braised shitake mushroom stock
  • 60g dried shitake mushrooms
  • 2 dried chillies
  • 2 whole garlic cloves
  • 2 pieces dried mandarin peel
  • 4 slices ginger
  • 600ml water
  • 40ml Megachef Soy sauce
  • 60-80ml Megachef Mushroom soy
  • 2 spring onions, tied in a knot

Place all ingredients in a saucepan and allow too steep for ½ an hour. Bring to the boil and simmer for 15 minutes and set aside to cool. Strain and reserve the poaching liquid.