Name: Miso vegetables with pounded rice salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Pounded rice salad; 1/4 cup (55g) sushi rice; 1 large (350g) yellow capsicum (bell pepper), sliced finely; 1 large (350g) red capsicum (bell pepper), sliced finely; 1/2 cup loosely packed coriander leaves; 1/2 cup loosely packed vietnamese mint leaves; 1 cup (100g) bean sprouts; 2 tablespoon sesame seeds, toasted; Miso sauce; 1/4 cup (60g) white (shiro) miso; 1/4 cup (60ml) rice vinegar; 1 tablespoon honey; 1 tablespoon finely chopped pickled ginger; 1 tablespoon pickled ginger juice; 1/2 teaspoon dried chilli flakes; 2 tablespoon sesame oil; 4 king brown mushrooms, trimmed, quartered lengthways; 170 gram asparagus, trimmed, halved lengthways; 6 green onions (scallions), trimmed, sliced thinly; 400 gram enoki mushrooms, trimmed

Miso vegetables with pounded rice salad

Asian inspired miso vegetables and pounded rice salad - an authentic flavour combination the whole family will love!

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Pounded rice salad

1/4 cup (55g) sushi rice

1 large (350g) yellow capsicum (bell pepper), sliced finely

1 large (350g) red capsicum (bell pepper), sliced finely

1/2 cup loosely packed coriander leaves

1/2 cup loosely packed vietnamese mint leaves

1 cup (100g) bean sprouts

2 tablespoon sesame seeds, toasted

Miso sauce

1/4 cup (60g) white (shiro) miso

1/4 cup (60ml) rice vinegar

1 tablespoon honey

1 tablespoon finely chopped pickled ginger

1 tablespoon pickled ginger juice

1/2 teaspoon dried chilli flakes

2 tablespoon sesame oil

4 king brown mushrooms, trimmed, quartered lengthways

170 gram asparagus, trimmed, halved lengthways

6 green onions (scallions), trimmed, sliced thinly

400 gram enoki mushrooms, trimmed

Method

1.Make pounded rice salad: Heat a large frying pan over medium heat, add rice; stir continuously for 4 minutes or until rice is lightly golden and toasted. Grind toasted rice in a mortar and pestle to a fine powder. Place ground rice in a medium bowl with remaining ingredients; stir to combine.

2.Make miso sauce: Whisk ingredients in a small bowl; season.

3.Heat a wok over medium high heat. Add sesame oil and king brown mushrooms; stir-fry for 5 minutes. Transfer to a tray. Stir-fry asparagus and green onions for 2 minutes; transfer to tray. Stir-fry enoki mushrooms for 30 seconds or until heated through; transfer to tray.

4.Serve vegetables topped with miso sauce and rice salad.

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