Vegetarian recipe ideas
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Bring a large pan of water to the boil and cook the eggs for 6 minutes, then plunge into iced water. Peel.
In a bowl, mix the sake, soy and mirin, and add the eggs. Put a small plate or an upturned lid on top so that the eggs are fully submerged. Leave to marinate for at least 3 hours but preferably overnight.
Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with 1 tbsp of olive oil and roast on a large baking tray for 50 minutes. Mix together the soy sauce, gochujang and chilli oil, if using. Coat the beetroot with this mix and cook for a further 5-10 minutes, until caramelised.
Serve the beetroot with the pak choi, an egg cut in half, the sesame seeds and sriracha to taste.