This recipe takes a while to prepare (mostly due to chopping), but the end result is a healthy, warming meal that will please your stomach. I double (or sometimes even triple) the sauce for this recipe because I love sauce. Adapted from Yotam Ottolenghi’s Plenty More.
Ingredients
- 300 g sushi rice
- 1 T dashi stock powder (or other powdered stock)
- 3 T soy sauce
- 3 T mirin
- 60 g dark red miso paste
- 1 T caster sugar
- 220 g broccolini, trimmed and cut in half widthways (if on the thick side, cut in half lengthways, too)
- 165 g buna shimeji mushrooms, divided into small clumps
- 1 large carrot, cut into thin batons (the original recipe calls for 0.5 cm by 6 cm)
- 50 g sugar snap peas, but into thin strips lengthways
- 100 g cucumber, cut into thin batons (the original recipe calls for 0.5 cm by 6 cm)
- 1 small handful of coriander leaves
- 40 g toasted peanuts, finely chopped
- 15 g black sesame seeds (use white if you can’t get hold of black)
- 2 T rice vinegar
- 2 t maple syrup
- 2 t peanut oil
- 1 t chilli flakes
Instructions
- Soak the rice for 15 minutes in cold water.
- Cook the rice: Place it in a lidded medium sized saucepan, pour in 375 ml of water, then cover and bring to a boil, turning the heat to a very low simmer.
- Cook for 10 minutes, then remove from the heat and leave covered for a further 15 minutes.
- Combine the rice vinegar, maple syrup, peanut oil, and chilli flakes in a small bowl. Mix together well and set aside.
- Pour another 375ml of water into a second, slightly larger sauce pan. Add the dashi powder, soy sauce, mirin, miso paste and sugar.
- Bring to a boil, stirring occasionally, then lower the heat to medium.
- Add the broccolini, simmer for four minutes, then remove with a slotted spoon and set aside in a large bowl while you cook the other vegetables in the same liquid:
- Add the mushrooms, cook for three minutes, remove with a slotted spoon, and set aside with the broccolini.
- Add the carrot, cook for two minutes, remove with a slotted spoon, and set aside with the other vegetables.
- Add the sugar snap peas, cook for one minute, remove with a slotted spoon, and set aside with the other vegetables.
- Lastly, add the cucumber, cook for 15 seconds, remove with a slotted spoon, and set aside with the other vegetables.
- When all the vegetables have been cooked and set aside, increase the temperature to medium high and reduce the liquid until it is thick and about half remains.
- To serve, divide the rice between four bowls and place the vegetables on top. Spoon over the reduced cooking liquid, followed by the dressing. Finish with the coriander and serve immediately.