MISO & SHITAKE CHICKEN BOWL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1½ cups (270g) medium-grain rice, rinsed

2 tbs sunflower oil

750g chicken mince

200g small shiitake mushrooms (or larger halved or quartered)

2 tbs finely grated ginger

3 garlic cloves, crushed

3 spring onions, chopped, plus extra to serve

¾ cup (180ml) chicken stock

¼ cup (60ml) red miso paste

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

1 tsp sesame oil

1 packet (200g) Qukes (baby cucumbers), quartered lengthways

1 small red onion, thinly sliced into rings (we used a mandolin)

1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)

2 soft-boiled eggs, halved

Sliced long red chilli, coriander sprigs and lime wedges, to serve

PUTTING IT ALL TOGETHER: 

1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.

2. Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.

3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.

4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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