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Seaweed and mushroom rice bowl
Serves 4 Starters and mains
For the rice
- 250g brown rice
- 375ml bought or homemade dashi stock
- 1tsp flaked seaweed
- 10g fresh ginger, grated
- 1/2tsp sea salt
- 150g chestnut or button mushrooms, whole or halved
- 1tbsp tamari
For the mushrooms
- 1tbsp groundnut oil
- 250g shiitake or similar mushrooms, sliced
- 1tbsp tamari
- a few drops sesame oil
For the pickled vegetables
- 1 large carrot, julienned
- 100g radishes, sliced
- 1/2 cucumber, cut into half-moons
- 1tsp salt
- 2tsp caster sugar
- 1tbsp Japanese rice vinegar
To serve
- sesame seeds
- 3-4 spring onions, sliced
Method
Put the rice in a pressure cooker with the stock, seaweed, ginger and salt. Toss the mushrooms in the tamari and place on the rice. Bring up to high pressure and cook for 18 minutes, then allow to release pressure naturally.
To make the pickles, toss the vegetables in the salt and sugar and strain in a colander. Leave for 30 minutes, then squeeze gently and toss in the vinegar.
For the mushrooms, heat the oil in a frying pan and add the mushrooms. Fry until glossy, then stir in the tamari and drizzle over the sesame oil. Serve the rice, mushrooms and pickles topped with the onions and seeds.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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