CARAMELIZED HOISIN PORTABELLO WITH A BROTHY GARLIC & GINGER RICE
Directions
- 1Add some oil to a pan over medium heat and fry off the spring onions whites, garlic and ginger for around a minute.
- 2Go in with the soy sauces and rice vinegar and stir to combine.
- 3Then add the stock and miso paste, bring to a boil and then reduce to a simmer.
- 4Cook your rice in salted water to packet instructions.
- 5Now in a skillet heat some oil over medium heat. Get your mushroom in the pan with salt and pepper and use a weight to press down.
- 6Flip over and repeat with the mushroom until it is flat and golden.
- 7Once the mushroom is reduced add all the sauce ingredients for the mushroom and lower the heat.
- 8Once the mushroom is coated in the sauce take it off the heat.
- 9Slice the mushroom into steak like pieces.
- 10Drain and serve your rice in bowls.
- 11Top with the broth and the mushroom and some Thai basil and greens of spring onion.
- 12Finish with chilli crisp and some sesame oil and enjoy!
Ingredients
- 1 portobello mushroom
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup/honey
- 1 tbsp dark soy sauce
- 2 whites of spring onion chopped
- 3 cloves garlic
- 1 thumb piece ginger, minced
- 4 cups veg stock
- 1 tsp miso paste
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp rice vinegar
- 1 cup white/jasmine rice
- Spring onion greens
- Chilli crisp
- 1 tsp sesame oil
- oil
- salt and pepper
- Thai basil
Equipment
panskilletweightbowl
Tips
- Always try and make it so that when she gets home, it's nice and warm and it's not sitting there and all cold.
- Don’t forget to wash your rice.
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