🧀 Sesame Halloumi with Miso Glaze & Pak Choi

🛒 Ingredients (for 7 portions)

Halloumi

• 400 g (14 oz) halloumi, cut into thick sticks

• 2 tbsp cornstarch

• 2 tbsp neutral oil (rapeseed/canola recommended)

Miso Glaze

• 2 tbsp white miso (shiro miso)

• 2 tbsp honey (or light muscovado sugar)

• 2 tbsp mirin

• 1½ tbsp light soy sauce

• 1 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 1 tsp finely grated fresh ginger

• 1 small garlic clove, finely grated

Vegetables

• 4–5 pak choi, halved lengthwise

• 2 tbsp neutral oil

• 1 tsp soy sauce

• 1 tsp sesame oil

To Finish

• Toasted sesame seeds

• Chili crisp or crispy chili oil (optional)

• Sliced spring onions

🍚 Rice (for 7 portions)

• 5.25 dl Japanese sushi rice (about 375 g / 13 oz), uncooked

• 6.2–6.4 dl water (2½–2¾ cups)

• ½ tsp salt

• Optional: 1½ tbsp rice vinegar + 1 tsp sugar (for seasoning)

👨‍🍳 Instructions

1. Cook the Rice (Rice Cooker)

• Rinse the rice 3–4 times until the water runs almost clear

• Add rice, water, and salt to the rice cooker

• Cook on “White Rice / Normal”

• Let rest 10–15 minutes, then fluff gently with a rice paddle

• Optional: fold in rice vinegar and sugar for extra depth

➡️ Result: soft, glossy rice that holds up perfectly for meal prep

2. Prepare the Miso Glaze

• Whisk all glaze ingredients in a small saucepan

• Simmer gently for 2–3 minutes, until slightly thickened and glossy

• Remove from heat and set aside

3. Fry the Halloumi (Texture Is Key)

• Pat the halloumi completely dry

• Lightly coat with cornstarch

• Heat oil in a wide pan over medium-high heat

• Fry halloumi until golden and crisp on all sides

➡️ Fry in batches if needed — overcrowding softens the crust

4. Glaze the Halloumi

• Lower heat to medium-low

• Pour in the miso glaze

• Turn halloumi gently to coat evenly

• Cook 20–40 seconds only, until glossy and sticky

⚠️ Remove from heat immediately to avoid burning the glaze

5. Cook the Pak Choi

• Heat oil in a pan or wok over high heat

• Stir-fry pak choi briefly until tender but still vibrant

• Finish with soy sauce and sesame oil

• Remove from heat right away

🍽️ Serving & Meal-Prep Tips

• Serve halloumi over sushi rice with pak choi on the side

• Finish with sesame seeds, chili crisp, and spring onions

🧰 Tools You’ll Need

• Rice cooker (3 L / 3 qt capacity or larger)

• Large non-stick frying pan

• Small saucepan (for the glaze)

• Chef’s knife

• Cutting board

• Mixing bowl

• Whisk or spoon

• Tongs or spatula

• Measuring spoons