Miso Mushroom Bowl by @deliciouslyella

15 min

2 servings

🧅

1

Red onion

🍋

2

Lime juice

🍚

100 g

Rice

🍄

200 g

Mushrooms

🫒

75 ml

Olive oil

🥣

12 ml

Brown rice miso paste

🫘

100 g

Frozen edamame

🧅

6

Spring onions

🌱

30 ml

Sesame seeds

🌶️

3

Red chilli

🧂

1 pinch

Sea salt

  1. Slice
    • red onion
    • lime

    Finely slice 1 red onion and juice 2 limes.

  2. Combine
    • red onion
    • lime
    • sea salt

    Combine the sliced red onion with the lime juice and 1 pinch of sea salt. Leave to pickle for at least 10 minutes.

  3. Cook
    • rice

    Cook 100 g rice according to its package instructions.

  4. Add
    • rice
    • frozen edamame

    Add 100 g frozen edamame during the final 1 to 2 minutes of cooking. Drain the rice and edamame, then cool until just warm.

  5. Slice
    • mushrooms
    • olive oil
    • brown rice miso paste

    Finely slice 200 g mushrooms and combine them with 1 tablespoon olive oil and 1/2 teaspoon brown rice miso paste.

  6. Massage
    • mushrooms
    • olive oil
    • brown rice miso paste

    Massage the mushrooms until evenly coated with the miso mixture.

  7. Heat
    • mushrooms

    Heat a large frying pan over medium-high heat and add the coated mushrooms.

  8. Fry
    • mushrooms

    Fry the mushrooms for 4 to 5 minutes until golden and softened. Remove from the heat and allow them to cool slightly.

  9. Deseed
    • red chilli
    • olive oil
    • brown rice miso paste

    Deseed and finely chop 1 red chilli, then whisk it with 2 tablespoons olive oil and 1 teaspoon brown rice miso paste.

  10. Whisk
    • lime
    • sea salt
    • Red onion

    Add the pickling liquid from the onions to the dressing and whisk until combined.

  11. Mix
    • rice
    • frozen edamame
    • olive oil

    Mix the cooled rice and edamame with half of the dressing. Divide the mixture between 2 serving bowls.

  12. Chop
    • spring onions
    • red chilli

    Finely chop 6 spring onions and finely slice the remaining red chilli.

  13. Top
    • mushrooms
    • red onion
    • spring onions

    Top each bowl with miso mushrooms, pickled red onions, spring onions, red chilli, and sesame seeds.

  14. Drizzle
    • olive oil
    • brown rice miso paste
    • red chilli

    Drizzle over the remaining dressing and serve immediately with lime wedges.

Miso Mushroom Bowl by @deliciouslyella

15 min

2 servings

🧅

1

Red onion

🍋

2

Lime juice

🍚

100 g

Rice

🍄

200 g

Mushrooms

🫒

75 ml

Olive oil

🥣

12 ml

Brown rice miso paste

🫘

100 g

Frozen edamame

🧅

6

Spring onions

🌱

30 ml

Sesame seeds

🌶️

3

Red chilli

🧂

1 pinch

Sea salt

Preparation Steps

  1. Step 1/14

    Finely slice 1 red onion and juice 2 limes.

    🧅red onion
    🍋lime
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/14

    Combine the sliced red onion with the lime juice and 1 pinch of sea salt. Leave to pickle for at least 10 minutes.

    🧅red onion
    🍋lime
    🧂sea salt
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/14

    Cook 100 g rice according to its package instructions.

    🍚rice
    🥄wooden spoon

  4. Step 4/14

    Add 100 g frozen edamame during the final 1 to 2 minutes of cooking. Drain the rice and edamame, then cool until just warm.

    🍚rice
    🫘frozen edamame
    🧺colander
    🥄wooden spoon

  5. Step 5/14

    Finely slice 200 g mushrooms and combine them with 1 tablespoon olive oil and 1/2 teaspoon brown rice miso paste.

    🍄mushrooms
    🫒olive oil
    🥣brown rice miso paste
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  6. Step 6/14

    Massage the mushrooms until evenly coated with the miso mixture.

    🍄mushrooms
    🫒olive oil
    🥣brown rice miso paste
    🥣mixing bowl

  7. Step 7/14

    Heat a large frying pan over medium-high heat and add the coated mushrooms.

    🍄mushrooms
    🥄wooden spoon

  8. Step 8/14

    Fry the mushrooms for 4 to 5 minutes until golden and softened. Remove from the heat and allow them to cool slightly.

    🍄mushrooms
    🥄wooden spoon

  9. Step 9/14

    Deseed and finely chop 1 red chilli, then whisk it with 2 tablespoons olive oil and 1 teaspoon brown rice miso paste.

    🌶️red chilli
    🫒olive oil
    🥣brown rice miso paste
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄whisk

  10. Step 10/14

    Add the pickling liquid from the onions to the dressing and whisk until combined.

    🍋lime
    🧂sea salt
    🥣mixing bowl
    🥄whisk

  11. Step 11/14

    Mix the cooled rice and edamame with half of the dressing. Divide the mixture between 2 serving bowls.

    🍚rice
    🫘frozen edamame
    🫒olive oil
    🥣brown rice miso paste
    🌶️red chilli
    🍋lime
    🥣mixing bowl
    🥄wooden spoon
    🥣serving bowl

  12. Step 12/14

    Finely chop 6 spring onions and finely slice the remaining red chilli.

    🧅spring onions
    🌶️red chilli
    🔪chef's knife
    🪵cutting board

  13. Step 13/14

    Top each bowl with miso mushrooms, pickled red onions, spring onions, red chilli, and sesame seeds.

    🍄mushrooms
    🧅red onion
    🧅spring onions
    🌶️red chilli
    🌱sesame seeds
    🥣serving bowl

  14. Step 14/14

    Drizzle over the remaining dressing and serve immediately with lime wedges.

    🫒olive oil
    🥣brown rice miso paste
    🌶️red chilli
    🍋lime
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Grains, Mushrooms, Oil, Fermented foods, Condiments, Legumes, Herbs, Seeds, Spices, Seasonings

Ingredients

Red onion, Lime juice, Rice, Mushrooms, Olive oil, Brown rice miso paste, Frozen edamame, Spring onions, Sesame seeds, Red chilli, Sea salt

Notes

Red onion (finely sliced), Lime juice (juiced, for pickling the onions), Rice (2 servings, about 50g per person), Mushrooms (finely sliced), Olive oil (for coating the mushrooms, for the dressing), Brown rice miso paste (for the mushrooms, for the dressing), Spring onions (finely chopped), Red chilli (finely sliced, for topping, deseeded and finely chopped, for the dressing)

Allergens

Soy, Sesame

Dietetics

Dietary regimen

Vegetarian, Plant-based, Egg-free, Meat-free

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 45g, Fat: 17g, Fiber: 8g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.3mg, Potassium: 620mg, Magnesium: 85mg, Sodium: 420mg

Vitamins

Vitamin C: 28mg, Vitamin K: 55mcg, Folate: 180mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, whisk, colander, wooden spoon, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Japanese

Geographic

to inform

Various

Aspect

Texture

Tender, Fluffy, Juicy, Crunchy, Chewy

Flavors

Umami, Tangy, Savory, Spicy, Nutty, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked rice out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool cooked rice quickly before refrigerating,Store dressing separately when possible,Reheat rice and mushrooms until steaming hot), freezer : 30 days (Freeze the rice, edamame, and mushrooms without fresh toppings,Do not freeze pickled onions, spring onions, sesame topping, or dressing,Use a freezer-safe airtight container)