MUSHROOM SUKIYAKI BOWL WITH ATLAS SWEET SOY DASHI, PICKLED CARROT, GAI LAN & RICE

25 MIN + PREP TIME
Japan
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 kombu shiitake dashi sachet
  • 1 sesame seed sachet*
  • 1 ATLAS sweet soy & mirin sauce tub
  • 1 Japanese rice sachet
  • 1 brown onion
  • 1 carrot
  • 1 gai lan
  • 4 field mushrooms
  • 1 ginger piece
  • 1 spring onion bunch*

Pantry staples: Cooking oil, sugar, vinegar

Allergens: Onion, wheat, gluten, soy, sesame 

Specialised equipment: Peeler, sieve 

Chef's note: Sukiyaki is a dish that is served in the ‘nabemono’ style - a one pot dish. Often cooked and served at the table, sukiyaki contains a sweet and salty soy sauce based broth with seared meat (or mushrooms) and vegetables. Although we are making a carrot pickle and rice (so not quite nabemono), if you make this dish again you can use noodles and cook them in the broth. 

* Use half the sesame seeds in this dish and the other half in the soba noodle salad.

* Spring onion is to be split across other dishes so please read each recipe carefully. 

Method:

1. Make the carrot pickle 

Always read the recipe in full before you begin. Peel and cut the carrot into matchstick size pieces. In a saucepan, add one part sugar, one part vinegar and one part water, making sure there is enough liquid to cover the carrots. Bring to a boil then immediately remove from heat. Add the carrot and set aside to pickle for at least 10 minutes while you prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Bring a saucepan of water to the boil. Finely slice the onion, mushrooms and 1 spring onion* per 2 people. Place the spring onion in a bowl of cold water. Peel and mince the ginger. Dissolve the kombu shiitake dashi in 250ml of hot water per sachet. 

3. Cook the rice 

Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes or until cooked through. Stir often to stop the rice from sticking. Once cooked, strain through a sieve. Return to the saucepan, set aside and cover to keep warm. 

4. Blanch or steam the gai lan 

Using the boiling water, blanch the gai lan for 1 minute then remove. Alternatively, you can steam the gai lan while the rice is cooking for 1 minute. 

5. Cook the onion 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onions and cook for 2 minutes, stirring often, or until they start to soften. Increase the heat to high and cook for another 2 minutes, stirring often, or until some of the onions have browned. 

6. Add the mushrooms 

Add the mushrooms and ginger and cook for 2 minutes or until the mushrooms start to brown. 

7. Add the sweet soy and mirin 

Add the sweet soy and mirin sauce and about half of the dashi liquid. Bring to a boil and reduce to simmer for 4 minutes, stirring often, or until the sauce reduces. Taste and add more dashi if you like. The sauce should be thick but soupy. 

8. To serve 

Divide the rice between serving bowls. Top with the mushroom sukiyaki, pickled carrot, spring onion and sesame seeds*. Serve with the gai lan.