Cuisine
Time
2 hrs mins
Servings
2 people people
1. First up, wash your rice. Set up a large saucepan filled halfway with water and add your 10-grain rice. Using your hands, sift the rice through the water to remove as much excess starch as possible, watching as the water in the pan goes murky. Drain and repeat at least 3-4 times until the rice is clean and the water is clear. Then, in an empty saucepan, combine the washed rice along with 2 ¼ cups of fresh water and leave to soak for at least 30 minutes.
2. While the rice is soaking, prepare the rest of your vegetables. (Hint: you can use any vegetables you prefer, so feel free to adapt this mix!). First, peel and chop your carrot into long matchsticks and place into a bowl to one side. Then cut the cucumber into batons, thicker than the matchsticked carrots, and quarter the radishes - placing both in separate bowls to the side too. Remove the roots of both the spring onions, cutting one into matchsticks and the other into rings. Leave the rings of spring onion to be used later as a garnish, and place the matchsticks into another bowl. Finally, place the spinach into another bowl, and trim and wash your bean sprouts.
3. Next, make your Barbecue King Oyster Mushrooms. Slice the mushrooms in half, then make diagonal scores into the inner flesh to create a criss-cross pattern on each slice. In a bowl, make the mushroom marinade by mixing the white miso, sugar and light soy sauce and water. Then, peel and mince both the ginger and the clove of garlic and add to the marinade along with a drizzle of sesame oil. Mix well, and add the mushrooms to the bowl, using your hands to make sure the marinade wraps around every side of the mushroom pieces. It’s time to get cooking!
