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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.

From the book

Yotam Ottolenghi


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.

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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


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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