Rice With Beansprouts

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Dried shiitake mushrooms		2
Carrot		1/2
Sesame oil		1 tsp
Chicken thighs		100g
Miso paste		2 tbsp
Mirin		1 tbsp
Soy sauce		1 tsp
Sake		1 tbsp
Beansprouts		80g
Sesame oil		1 tbsp
Salt		as required
rice		400g

Method

Prep

20min

Cook

30min

Chop the chicken into 1.5cm square pieces. Rub with miso, mirin, soy sauce and sake.

Wash the rice and drain into a bowl.

Thinly slice the carrot. Chop the mushrooms (still dried, not rehydrated).

Cook the rice, adding the water, mushrooms, carrots and sesame oil. Add the chicken and its marinade.

Remove the sprout ends from the beansprouts, chop into half and quickly stir-fry in sesame oil to keep it crunchy.

When the rice is ready, mix well with the fried beansprouts.

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