Korean-Inspired Vegetable Bowl with Shiitake and Edamame

A colorful vegetable bowl with shiitake, edamame and egg on basmati rice, with a savory-sweet sesame dressing. Ideal for a light, vegetarian lunch.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g Basmati rice
• 150 g Frozen edamame, shelled
• 150 g Shiitake mushrooms
• 150 g Baby spinach
• 1 pc Carrot
• 0.5 pc Cucumber
• 2 pc Eggs
• 2 pc Spring onions
• 1 pc Garlic clove
• 1 tsp Ginger, fresh
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Cooking oil
• 1 tbsp Sesame seeds
• 1 tsp Maple syrup
• Salt

Method

1. Rinse the rice in a sieve under cold water, bring to a boil with 300 ml water and a pinch of salt, cover and simmer over low heat for about 12 minutes, then let it rest for 5 minutes.
2. Cook the eggs in boiling water for 7 minutes, cool them in cold water, peel and halve them.
3. Cook the edamame in boiling water for 3 minutes and drain.
4. Cut the carrot into fine strips, slice the cucumber thinly and cut the spring onions into rings.
5. Toast the sesame seeds without oil in a pan until golden brown and set aside.
6. Clean the shiitake and slice them. Heat the cooking oil in a pan and fry the mushrooms for 6 to 8 minutes until they take on color.
7. Finely chop the garlic, finely grate the ginger and fry both with the mushrooms for 1 minute.
8. Add the spinach and stir until it wilts, then remove the pan from the heat.
9. Whisk the soy sauce with sesame oil and maple syrup, pour half of it over the mushroom-spinach pan and mix everything well.
10. Divide the rice between two bowls and arrange the mushroom-spinach mixture, edamame, carrot strips, cucumber and eggs alongside.
11. Sprinkle the bowls with spring onions and sesame seeds and drizzle with the remaining soy sauce.