Ingredients
- 300g sushi rice
- 1 1/2 tsp dashi stock powder
- 1 1/2 tbs tamari soy sauce
- 1 1/2 tbs mirin
- 30g dark red miso paste
- 1 1/2 tsp caster sugar
- 220g broccolini, trimmed and cut in half widthways
- 165g buna-shimeji mushrooms, divided into small clumps
- 1 large carrot, peeled and cut into batons (0.5 x 6cm)
- 50g snow peas, cut into matchsticks
- 1 cucumber, cut into batons (0.5 x 6cm)
- Coriander leaves 10g
- Black sesame dressing:
- 40g peanuts, toasted and chopped
- 15g black sesame seeds
- 1 tbs rice vinegar
- 1 tsp maple syrup
- 1tsp peanut oil
- 1/2 tsp chilli flakes
Method
- Soak the rice for 15 minutes in cold water, drain, place in a medium saucepan for which you have a lid and cover with 375ml of water. Cover the pan, bring to the boil, then reduce the heat to the lowest setting. Cook for 10 minutes, remove from the heat and leave, covered, for a further 15 minutes.
- Meanwhile, place all of the ingredients for the black sesame dressing in a small bowl and mix together well.
- Pour another 375ml of water into a seperate medium pan and add the dashi powder, soy sauce, mirin, miso paste and sugar. Bring to the boil, stirring occasionally, and then reduce the heat to medium. Add the broccolini and simmer for 4 minutes. Use a slotted spoon to remove from the pan and set these aside in a large bowl while you cook the other vegetables. Add the mushrooms, cook for 3 minutes, remove and add these to the bowl with the broccolini. Repeat with the carrot- they only need 2 minutes; snow peas 1 minute; cucumber 15 seconds.
- When all the vegetables have been cooked and set aside, increase the temperature under the stock and reduce the liquid until there is about 60ml left: should take about 10 minutes.
- Divide the rice between 4 bowls and place the vegetables on top. Spoon over the reduced stock, followed by the black sesame dressing. Finish with the coriander leaves and serve.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
