MISO VEGETABLES WITH POUNDED RICE SALAD
SERVES 4
PREP + COOK TIME: 30 MIN
FOR THE POUNDED RICE SALAD
• ¼ cup (55g) sushi rice
• 1 large (350g) yellow sweet pepper, sliced finely
• 1 large (350g) red sweet pepper, sliced finely
• ½ cup loosely packed coriander leaves
• ½ cup loosely packed mint leaves
• 1 cup (100g) bean sprouts
• 2 tbsp sesame seeds, toasted
FOR THE MISO SAUCE
• ¼ cup (60g) white miso
• ¼ cup (60ml) rice vinegar
• 1 tbsp honey
• 1 tsp finely chopped pickled ginger
• 1 tbsp pickled ginger juice
• ½ tsp dried chilli flakes
• 2 tbsp sesame oil
• 4 king brown mushrooms, trimmed, quartered lengthways
• 170g asparagus, trimmed, halved lengthways
• 6 green onions, trimmed, sliced thinly
• 400g enoki mushrooms, trimmed
1. To make the pounded rice
salad: Heat a large frying pan over medium heat, add the rice; stir continuously for 4 minutes or until the rice is lightly golden and toasted. Grind the toasted rice in a mortar and pestle to a fine powder. Place the ground rice in a bowl with the remaining ingredients; stir to combine.
2. To make the miso sauce:
Whisk the ingredients in a small bowl; season.
3. Heat a wok over mediumhigh heat. Add the sesame oil and king brown mushrooms; stir-fry the asparagus and green onions for 2 minutes; transfer to a tray. Stir-fry the enoki mushrooms for 30 seconds or until heated through; transfer to a tray. 4. To assemble: Add the miso sauce and stir-fried ingredients to the rice and stir to combine.