Pounded rice salad
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.