Miso-glazed aubergine & chestnut mushroom rice bowl (vegan)

Instructions

1. 1

   Rinse the short-grain rice under cold water until the runoff runs clear. Drain, put in a medium saucepan with 420 ml water, cover, bring to the boil, then reduce to the lowest simmer for 12 minutes.

2. 2

   After 12 minutes, remove the pan from the heat and leave covered to steam for 10 minutes.

3. 3

   Meanwhile, halve the aubergines lengthways and score the flesh in a diamond pattern. Sprinkle the cut surfaces with half the sea salt and set the aubergines in a colander for 15 minutes to draw out extra moisture.

4. 4

   Make the glaze: finely grate the ginger and garlic. In a small bowl whisk together white miso paste, tahini, maple syrup, soy sauce, mirin, grated ginger, crushed garlic and the juice of the lime until smooth. Thin with a tablespoon or two of water if it feels too thick.

5. 5

   Make the quick-pickled cucumber: very thinly slice the cucumber. Stir the rice vinegar, 60 ml water, caster sugar and a pinch of the remaining sea salt until sugar dissolves. Add the cucumber, leave to pickle at room temperature for 30 minutes.

6. 6

   Preheat the oven to 200°C fan/220°C conventional. Rinse the aubergines, pat dry thoroughly with kitchen paper, brush the cut sides with vegetable oil and place cut-side up on a baking tray. Roast for 25 minutes until the flesh is collapsing and starting to brown.

7. 7

   Brush the aubergine cut surfaces generously with the miso-tahini glaze, return to the oven for a further 5 minutes to set and caramelise the glaze.

8. 8

   While the aubergine finishes, heat a frying pan over a medium-high hob with the sesame oil. Add the chestnut mushrooms whole or halved and cook without crowding for 6–8 minutes until deeply browned. In the last minute add a crushed garlic clove and a splash of soy sauce, toss and remove from the heat.

9. 9

   Wipe the pan, add a drizzle of sesame oil, then add the baby spinach and a crushed garlic clove. Toss over a high heat for about 1–2 minutes until just wilted; season with a little black pepper.

10. 10

    Assemble the bowls: divide the steamed rice between four bowls, top with a halved aubergine (or sliced), a handful of mushrooms, wilted spinach, a spoonful of pickled cucumber, scatter sliced spring onions and toasted sesame seeds. Drizzle any remaining glaze over the aubergine and finish with a crack of black pepper.

Tips

• Salt and rest the aubergines — that draws out bitterness and gives a firmer texture when roasted. Rinse and pat dry afterwards to avoid excess salt.
• Make the glaze in advance and keep a little back for drizzling at the end; warmed slightly it becomes glossy and spreads easily.
• Don’t lift the rice lid while it’s steaming; the final 10-minute rest is key for properly sticky short-grain rice.
• Pickle the cucumber very thinly so it’s ready in 30 minutes — it’s the fresh counterpoint to the rich glaze.
• Leftovers keep well in the fridge for 2 days; reheat aubergine and mushrooms gently in the oven so the glaze doesn’t split.

Substitutions

• Soy sauce → Tamari, same quantity (45 ml) for gluten-free

  Stays close

• Tahini → Smooth peanut butter, same quantity — flavour will be slightly nuttier and less sesame

  Noticeably different

• Maple syrup → Light brown sugar dissolved in a teaspoon of water (use 10 g sugar + 5 ml water)

  Stays close

• Short-grain rice → Jasmine rice, same weight — bowl will be less sticky and more separate-grained

  Noticeably different

Nutrition

Per serving · estimated

550

Calories

14 g

Protein

72 g

Carbs

23 g

Fat

5 g

Fibre

11 g

Sugar

900 mg

Sodium

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