for 4 people

Rice

320 g	basmati rice
5 dl	water

Sauce

6 tbsp	soy sauce
6 tbsp	mirin (rice wine)
2 tbsp	maple syrup

Mushrooms

4 tbsp	rapeseed oil
400 g	king oyster mushrooms, quartered
4 tbsp	soy sauce

Serve

2	carrots, cut into thin slices
1	spring onion incl. green part, finely chopped
½	red cabbage, cut into thin slices

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Sauce

Combine the soya sauce, mirin and maple syrup, set aside.

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., stirring occasionally. Pour in the soya sauce, reduce briefly. Add 4 tbsp of the sauce.

Serve

Serve the rice, mushrooms and vegetables in bowls, drizzle the sauce on top.

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