Miso vegetables with pounded rice salad

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

• Miso vegetables with pounded rice salad

  • 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

• Miso vegetables with 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.