Yotam Ottolenghi’s Miso Vegetables and Rice with Black Sesame Dressing
Ottolenghi's miso vegetables and rice is brimming with Japanese cuisine-inspired flavours, from miso to black sesame, and is suitable for vegans.
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Introduction
This is my go-to dish for winter evening comfort food. You can buy dashi stock powder in oriental or health food shops but most varieties are not suitable for vegetarians. A decent vegetarian dashi can be made by boiling kombu (which your oriental or health food shop should sell), an edible kelp, for just 5 minutes. Use the cooking liquid, instead of the water specified in the recipe, omitting the stock powder but still adding the soy, mirin, miso and sugar.
Ingredients
| 300g | sushi rice |
| 1½ tsp | dashi stock powder or a light vegetarian stock powder |
| 1½ tbsp | tamari soy sauce |
| 1½ tbsp | mirin |
| 30g | dark red (or brown) miso paste |
| 1½ tbsp | caster sugar |
| 220g | broccolini, trimmed and cut in half widthways (180g); if thick, halve lengthways as well |
| 165g | buna-shimeji mushrooms, divided into small clumps |
| 1 | large carrot, peeled and cut into 0.5cm x 6cm batons (140g) |
| 50g | mangetout, cut into fine matchsticks |
| 1 | baby cucumber, cut into 0.5cm x 6cm batons (100g) |
| 10g | coriander leaves |
| For the black sesame dressing: | |
| 40g | peanuts, toasted and roughly chopped |
| 15g | black sesame seeds (or white, as an alternative) |
| 1 tbsp | rice vinegar |
| 1 tsp | maple syrup |
| 1 tsp | groundnut oil |
| ½ tsp | chilli flakes |
Method
Soak the rice for 15 minutes in cold water, drain, place in a medium saucepan for which you have a lid and cover with 375ml water. Cover the pan, bring to the boil, then reduce the heat to the lowest setting. Cook for 10 minutes, remove from the heat and leave, covered, for a further 15 minutes.
Meanwhile, place all of the ingredients for the black sesame dressing in a small bowl and mix together well.
Pour another 375ml water into a separate medium pan and add the dashi powder, soy sauce, mirin, miso paste and sugar. Bring to the boil, stirring occasionally, and then reduce the heat to medium. Add the broccolini and simmer for 4 minutes. Use a slotted spoon to remove from the pan and set these aside in a large bowl whilst you cook the other vegetables. Add the mushrooms, cook for 3 minutes, remove and add these to the bowl with the broccolini. Repeat with the carrots – they need 2 minutes; mangetout, 1 minute; cucumber, just 15 seconds. When all the vegetables have been cooked and set aside, increase the temperature under the stock and reduce the liquid until there is about 60ml left: this should take about 10 minutes. Divide the rice between four bowls and place the vegetables on top. Spoon over the reduced cooking liquid, followed by the black sesame dressing. Finish with the coriander leaves and serve at once.
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