Miso Mushroom With Edamame Rice & Gochujang Slaw

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min then remove from the heat and keep covered until serving

Boil half a kettle

Slice your flat white mushroom[s] finely

Trim, then slice your spring onion[s] on the diagonal

Peel and finely chop your garlic

Heat a large, wide-based pan (preferably non-stick) over a high heat with a generous drizzle of vegetable oil

Once hot, add the sliced flat white mushroom[s] to the pan with a pinch of salt and pepper and cook for 6-8 min or until beginning to soften

While the mushrooms are cooking, add your miso and soy sauce to a bowl with your ginger paste, chopped garlic, half your mirin and half your rice vinegar (you'll use the rest later!)

Add 150ml [195ml] [255ml] boiled water and gently stir it all together – this is your miso sauce

Add your shredded veg mix to a bowl with your gochujang paste (can't handle the heat? Go easy!), mayo and the remaining rice vinegar

Season with a pinch of sugar and give everything a good mix up – this is your gochujang slaw

Once softened, add the miso sauce to the pan and cook for 2-3 min or until the sauce has thickened and the mushrooms are coated – these are your miso mushrooms

Rinse your blanched edamame beans under cold running water, then add them to the cooked rice with the remaining mirin and mix it all together – this is your edamame rice