for 4 people

Basmati rice

200 g	basmati rice
2 ½ dl	water

Crispy rice

1 tbsp	sesame oil
2 tbsp	soy sauce
1 tbsp	Teriyaki sauce

Mushrooms

1 tbsp	sesame oil
300 g	shiitake mushrooms, thinly sliced
1 ½ tbsp	soy sauce
2 tbsp	Teriyaki sauce
1	red chilli, deseeded, finely chopped
½ tbsp	black sesame seeds
1	spring onion incl. green part, finely chopped

To serve

½ bunch

coriander, leaves torn off

How it's done

Basmati rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil. Cover and leave to fluff up over a low heat for approx. 15 mins.; do not remove the lid. Loosen the rice with a fork, spread on a Baking tray, cool.

Crispy rice

Heat the oil in a non-stick frying pan. Add the cooled rice, stir fry for approx. 5 mins. Reduce the heat, add soy sauce and Teriyaki sauce, mix, stir fry for approx. 5 mins. Press the rice down flat in the pan with a ladle and fry over a medium heat for approx. 7 mins. until crispy. Place a flat plate over the pan, tip the rösti onto the plate.

Mushrooms

Heat the oil second Add the mushrooms, stir fry for approx. 10 mins. Mix the soy sauce and all the other ingredients up to and including the sesame, add half of the spring onions, mix well.

To serve

Arrange the mushrooms on the rice, sprinkle with coriander and the remaining spring onions.

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