Yotam Ottolenghi on cooking with steam – recipes

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Yotam Ottolenghi on cooking with steam – recipes
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A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup

Put the drained, chopped shiitake and a tablespoon of olive oil in a small saucepan on a medium-high heat, and cook for six or seven minutes, until dark and almost completely crisp. Off the heat, stir in a half-teaspoon of soy sauce, then leave to cool.

Now for the pork filling. Put the lardons and two tablespoons of olive oil in a food processor and blitz smooth. In a small bowl, combine the reserved mushroom soaking liquor, the vinegar, ginger, cornflour, pepper, sesame oil, sugar and half a teaspoon of salt, then tip into the food processor, add the pork mince and blitz for two minutes, to make a paste.

Meanwhile, make the dipping sauce: whisk all the ingredients and two tablespoons of cold water in a bowl, then set aside.

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