Japanese Inspired Miso Braised Leek & Mushroom Rice Bowl
with Sambal Corn, Sriracha and Coriander
Celebrate the best of veg with recipes such as this Japanese Inspired Miso Braised Leek & Mushroom Rice Bowl. Cooking the leeks and mushrooms until soft and tender along with garlic, honey, miso and soy brings a delicious blend of sweet, salty and umami flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Leek
2 unit(s)
Portobello Mushrooms
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 unit(s)
Lime
1 bunch(es)
Coriander
15 grams
Sambal Paste
22 grams
Miso Paste
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the root and dark green leafy part from the leeks and discard. Slice the leeks into 3-4cm rounds.
Chop the portobello mushrooms into 3-4cm chunks. Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve. Zest and halve the lime. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Transfer the charred sweetcorn to a medium bowl. Stir in a pinch of the lime zest and the sambal (add less if you'd prefer things milder). Season with salt and pepper and set aside.
Give the saucepan a quick wipe clean.
Heat a drizzle of oil in the (now empty) large saucepan on high heat.
Once hot, add the leeks and mushrooms and season with salt and pepper. Cook the veg until golden, 4-5 mins, stirring occasionally.
Once the leeks and mushrooms are golden, add the garlic. Stir-fry for 1 min.
Stir the water for the sauce, honey (see pantry for both amounts), miso paste and soy sauce into the leek pan.
Pop a lid on the pan, bring to the boil, then reduce the heat to a simmer and cook until the leeks are very tender, 15-17 mins.
Once the leeks are tender, remove the lid from the pan and stir in the butter (see pantry for amount) until melted, 1-2 mins. Simmer until the sauce is slightly thickened, 3-4 mins.
When the sauce has thickened, remove the pan from the heat and stir in half the lime juice.
Divide the rice between your bowls.
Top with the leeks, mushrooms and sauce. Spoon the charred corn alongside.
Drizzle over the mayonnaise (see pantry for amount) and sriracha.
Cut the remaining lime into wedges for squeezing over. Scatter over the coriander to finish.
Enjoy!
