Teriyaki portobello mushrooms

Name: Teriyaki portobello mushrooms
Cook time: 20 min
Yield: 2

with charred carrot, sticky rice and peanut furikake

Ready in around 20 mins

RECIPE FACT:

Furikake is a traditional Japanese condiment to enhance rice or vegetables. Ours contains NZ kelp, a seaweed that is a natural source of iodine.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the portobello mushrooms into ½ cm slices. Peel the carrot, cut in half lengthways and then into ½ halfmoons on the diagonal. Finely slice the spring onion on the diagonal.
2. TO PREPARE THE CHARRED CARROT AND STICKY RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the carrot, season with salt and cook for 2-3 mins stirring occasionally to create a char. Add the edamame and continue to cook for 2-3 mins. Open the bag of steamed brown sticky rice, squeezing gently on the bag to break up any large clumps and add to the pan. Cook for 1-2 mins then pour in the rice vinegar seasoning, half the spring onion and cook for a further 30 secs. Remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE TERIYAKI GLAZED MUSHROOMS:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms, season with salt and cook for 3-4 mins stirring occasionally. Pour in the teriyaki glaze and cook for 30-60 secs until glaze is reduced and sticky
TO SERVE:

Spoon charred carrot and sticky rice into bowls. Top with teriyaki mushrooms, sprinkle over the peanut furikake and remaining spring onions. Mix together to eat.