Japanese Miso Mushroom Bowl
with Pickled Cucumber, Radish & Wasabi Mayo
Miso is an all-star ingredient, and once you get a taste you’ll want to add it to everything. The Japanese paste is made from fermented soy beans, and is salty, savoury and full of flavoursome umami, making it a great addition to vegetarian meals. Taste the way it transforms these sauteed mushrooms into a hearty topping for this colourful bowl and you too will be looking for all the ways to use miso in your cooking!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 unit
cucumber
1 bunch
Asian greens
2 clove
garlic
1 bunch
spring onions
1 bunch
radishes
1 unit
long red chilli
1 bunch
coriander
1 tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 punnet
sliced mushrooms
½ sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 tub
Wasabi Mayonnaise
(Contains Egg, Soy;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the pickle)
1 tsp
sugar
1 tsp
salt
2 tsp
water (for the sauce)
20 g
butter
(Contains Milk;)
2 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, very thinly slice the cucumber. In a medium bowl, combine the rice wine vinegar, water (for the pickle), sugar and salt until dissolved. Add the cucumber. Toss to coat, then set aside, tossing occasionally to coat in the pickling liquid. TIP: Slicing the cucumber thinly ensures it has enough time to pickle before serving.
While the cucumber is pickling, roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Very thinly slice the radish. Thinly slice the long red chilli (if using). Roughly chop the coriander. In a small bowl, combine the miso paste and the water (for the sauce).
Melt the butter in a medium frying pan over a high heat with a drizzle of olive oil (to stop the butter from burning!). Add the sliced mushrooms and cook, stirring regularly, for 3-4 minutes, or until browned. Add the garlic and cook for 1 minute, or until fragrant. Add the miso mixture and Asian greens and cook, stirring, for 1-2 minutes or until the Asian greens have wilted slightly. Transfer to a bowl and cover to keep warm.
Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.
Reserve some pickling liquid (2 tbs for 2 people / 1/3 cup for 4 people) then drain the cucumber. Stir the reserved pickling liquid, black sesame seeds (see ingredients list) and spring onion through the rice and divide between bowls. Top with the miso mushrooms and greens, pickled cucumber, radish and the fried egg. Garnish with coriander and long red chilli (if using). Serve with wasabi mayonnaise (if using). TIP: If you find the wasabi mayo too spicy, mix it with some plain mayonnaise.