Mushroom Miso Rice Bowl

Method

1. 1

   Warm the rice

   Heat the cooked rice until steaming and loosen it with a spoon so it does not sit in a block. Keep it covered while the mushrooms cook.

2. 2

   Brown the mushrooms

   Slice the mushrooms and fry them in a hot pan with a pinch of sea salt. Leave them alone at first so they brown, then toss until their water cooks off and the edges look glossy.

3. 3

   Make miso sauce

   Stir the miso paste with a splash of hot water until smooth and pourable. Taste before adding more salt; miso is already doing heavy lifting.

4. 4

   Cook the egg

   Fry or soft-boil the egg so the yolk can run into the rice. Season the egg with black pepper while it is hot.

5. 5

   Assemble hot

   Spoon rice into the bowl, add the browned mushrooms, drizzle with miso sauce and top with the egg and spring onion. Break the yolk through the rice before eating.