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Ingredients
1 tbsp Clearspring Organic Japanese Brown Rice Miso
1 tbsp clear honey
½ tbsp toasted sesame oil
1 large aubergine, cut into wedges
100g wholegrain rice
100g frozen edamame beans
1 tbsp unsalted butter (or a plant-based alternative)
150g pack shiitake mushrooms
2 tsp Kikkoman Organic Soy Sauce
2 salad onions, finely sliced
Sesame seeds, toasted, to serve (optional)
Method
Preheat the oven to 200ºC, gas mark 6. In
a large mixing bowl, whisk together the miso,
honey, sesame oil and 2 tbsp water. Add the
aubergine and toss in the mixture. Spread
over a foil-lined roasting tray and roast for
30 minutes, turning halfway through.
Meanwhile, put the rice in a large saucepan
and cover with plenty of cold water. Bring to
the boil, then simmer for about 25 minutes,
or until tender, topping up with extra water if
necessary. Add the edamame beans 9 minutes
before the end of cooking. Drain and set aside.
For the mushrooms, heat the butter and
1 tbsp water in a frying pan over a high heat.
Once the butter has melted, swirl to combine
with the water, then add the mushrooms.
Cook for about 2 minutes on each side until
golden, then add the soy sauce and a grind of
black pepper. Turn the mushrooms to coat,
then take off the heat and set aside.
Divide the rice and edamame beans
between bowls. Top with the aubergine and
mushrooms, then scatter over the salad onions
and sesame seeds (if using) before serving.
Cook’s tip
Try swapping the wholegrain rice for quinoa or buckwheat noodles, cooking them according to pack instructions. A soft-boiled egg would go nicely on top too
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,650kJ/ 394kcals
Fat
15g
Saturated Fat
5.6g
Carbohydrates
42g
Sugars
13g
Fibre
14g
Protein
16g
Salt
1.1g
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