Japanese Mushroom Rice

While the rice cooks prep all of your veggies. Remove the root from the bok choy and separate the leaves. Pop them in a colander and rinse under cold water. Keep to one side.

Next, quarter the chestnut mushrooms, remove the very bottoms off the enoki mushrooms and separate them into small bunches (see picture). Remove the root from the spring onion and then slice as thinly as you can. Roughly chop the coriander. Peel and grate the garlic (or use a garlic press if you have one). Zest and juice the lime.

Heat a frying pan on medium heat and add the cashew nuts. Dry-fry for 2-3mins, stirring frequently until your cashews have browned nicely. Remove from your pan and keep to one side.

Wipe out your pan with kitchen paper and put back on high heat. Add a glug of oil and fry your chestnut mushrooms for 4-5 mins, until nicely browned. Add your enoki mushrooms and half your garlic and cook for 1 minute more. Pour in the mirin and stir, then remove your pan from the heat. Transfer your mushrooms mixture to a bowl. Wipe your pan with kitchen paper again, we will use it for the bok choy later.

Do any washing up if your rice needs a few more mins to finish cooking. When your rice is ready you can finish off your dish! Pop your frying pan back on high heat and add a splash of oil. Carefully add your bok choy and stir-fry for 2 mins until the leaves wilt. Add your remaining garlic and cook for 1 minute more before pouring in the soy sauce. Remove from the heat and stir well, making sure your bok choy gets a good coating of soy sauce.

Remove your star anise and fluff up your rice with a fork. Stir your mushroom mixture, spring onion and coriander into your rice. Add a pinch of lime zest and a dash of lime juice. Mix well and check the seasoning, add more salt if necessary.