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Yogi miso bowl
Serves 4 Starters and mains
Ingredients
- 400g brown rice (preferably soaked for 4-8 hours then drained and rinsed, otherwise rinsed very well)
- 2tbsp sushi vinegar or rice wine vinegar
- 1tbsp peanut oil
- 1tsp sesame oil
- 150g fresh shiitake or oyster mushrooms
- 4tbsp unpasteurised white miso paste
- 1/2 daikon (mooli), spiralised to form noodles (or grated)
- 1 small Lebanese (short) cucumber, shaved into ribbons with a peeler, mandoline or spiraliser
- 2 colourful radishes (red, rainbow or black), thinly sliced on a mandoline
- 50g dried wakame seaweed, soaked in boiling water for 3-5 minutes, then drained
- 1tbsp kimchi
- 2 spring onions, cut into matchsticks
- handful coriander leaves
- 1tsp dried dulse flakes
- 1 sheet nori, coarsely torn
- 1 handful pea shoots
- 1tbsp toasted white sesame seeds
- 1tbsp toasted black sesame seeds
For the dressing
- 2tbsp olive oil
- 1tsp sesame oil
- 1tbsp tamari
- 2tsp mirin
- juice 1/2 lime
- 1/2 garlic clove, crushed
- 1/2tsp minced ginger
To serve (optional)
- avocado, tofu or plant protein of your choice
Method
Cook the rice in plenty of salted boiling water for 15–20 minutes – you want to retain some texture but it’s important not undercook it. Drain well, then stir the vinegar through and leave to cool.
Heat a griddle pan over a high heat to smoking hot. Mix the peanut and sesame oils, then use to brush the mushrooms. Add the mushrooms to the pan and cook for 1-2 minutes on each side so they char nicely but maintain their raw quality through the middle. Slice into thick bite-sized pieces.
For the dressing, whisk the ingredients together in a bowl and leave to infuse until needed.
Smear 4 shallow bowls with 1tbsp miso or put a small serving dish of miso in the base of each bowl. Divide the rice among the bowls, then add the daikon, cucumber and radishes. Nestle the wakame, kimchi and mushrooms around, then spoon the dressing over the top. Garnish with the spring onions, coriander, dulse, nori, shoots and sesame seeds and serve with your chosen accompaniment, if using.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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