1 – Steam the rice
Tip 150g of rice into a small saucepan, add 300ml of water and a generous pinch of salt.
Place the pan over a high heat and bring everything to a boil.
Once the water has come to a boil, reduce the heat to low, cover with a lid and cook for 8-10 minutes.
he grains should be soft with a slight bite – all the water should have been absorbed. Once cooked,
take the pan off the heat and set aside ready for serving later. Get on with the rest of the dish while
2 – Marinate the mushrooms
Finely grate 1 clove of garlic into a large mixing bowl. Add 1 tbsp of caster sugar and 1 tbsp of miso
paste. Thinly slice 4 mushrooms crosswise and chuck them in.
Give everything a good mix by hand, ensuring the mushrooms are coated fully – we will fry them
3 – Prep the toppings
Finely shred 2 sheets of nori and coarsely grate 1 large carrot – there is no need to peel it but you
can if you are feeling fancy!
Finely chop 15g of coriander and fry the mushrooms in the next step while you wait.
4 – Fry
Tip 2 tbsp of sesame oil into a large frying pan and place it over a high heat.
Once the oil starts to shimmer and loosen, lower in the mushrooms and fry for 5-6 minutes, tossing
occasionally, until golden all over. If you are feeling speedy, crack on with a bit of washing up while
5 – Serve it up
Divide the rice between bowls and top with the mushrooms, shredded nori, grated carrot, coriander
and ½ a tbsp of gochujang paste per bowl.
Carefully lower the yolk from an egg onto each portion – save the whites for meringues or super
healthy omelettes. Give everything a mix at the table and tuck in!