Pic of Miso mushrooms, sticky rice & edamame beans

Miso mushrooms, sticky rice & edamame beans

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Vegetarian mains

Miso mushrooms, sticky rice & edamame beans

Serves 2 30 min
Miso is a fermented rice or soy bean paste with a savoury (umami) fl avour. It’s a fundamental flavour building block in Japanese cuisine. We’ve topped this dish with a sushi-style pickled ginger - a little goes a long way.

Ingredients

  • 150g jasmine rice
  • 3 tbsp brown rice miso
  • 1 tbsp toasted sesame oil
  • 300g portobello mushrooms
  • 400g edamame beans in their pods
  • 1 red chilli, deseeded & finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tbsp pickled ginger, thinly sliced

Method

Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Preheat the oven to 190˚C/Gas 5.
  • Step 2

    Boil a kettle. Rinse the rice in a sieve. Transfer to the saucepan. Add 450ml boiled water and a pinch of salt. Simmer for 10 mins, then remove from the heat, cover, and leave to one side.
  • Step 3

    Mix the miso, toasted sesame oil and 3 tbsp boiled water.
  • Step 4

    Rub the mushrooms with the miso mixture, on both sides. Place them stalk-side up in a baking tray. Roast for 10 mins, then baste with the juices and roast for another 10 mins.
  • Step 5

    Meanwhile, re-boil the kettle. Fill a medium saucepan with boiled water and pop it on the hob to heat up. Remove the edamame beans from the stalk but keep them in their pods. Once the pan of water comes to the boil, add the edamame beans. Cook for 5 mins, then drain and refresh under cold water until cool enough to handle. Pod them to reveal the bright green beans. Keep to one side.
  • Step 6

    Remove the mushrooms from the oven and slice into 1cm thick pieces.
  • Step 7

    Divide the rice and edamame beans between 2 plates. Top with the mushrooms. Finish with the chilli (to taste), the sesame seeds and sliced pickled ginger.

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