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DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 80 g Unsalted butter, softened
 1 tbsp White miso paste
 2 Garlic cloves, crushed
 200 g Mushrooms, any kind
 2 Bunches Chinese broccoli
 2 tsp Grated ginger
 2 tbsp Kecap manis (sweet soy sauce)
 2 tsp Sesame oil
 2 tsp Sesame seeds, to serve
 2 Spring onions, to garnish
 Steamed rice, to serve
Miso Butter
1

Preheat oven to 200°C. Finely chop or crush garlic then add the miso paste and butter in a saucepan over a low heat. Stir thoroughly until combined.

Mushrooms
2

Line an oven tray with baking paper and place mushrooms giving a little space between them. Drizzle the Miso butter over each mushroom and roast for 20 minutes or until soft and dark brown.

Broccoli
3

Bring a large saucepan of water to the boil. Over medium-high heat, add the chinese broccoli and cook for 1 minute. Drain and squeeze out any excess water.

Rice
4

Steam your desired serving of white rice.

Plating
5

Finely grate ginger and add kecap manis and sesame oil with the baking tray juices in a bowl and mix thoroughly. Drizzle over mushrooms and broccoli. Sprinkle with sesame seeds and garnish with spring onion. Serve with rice.

Ingredients

 80 g Unsalted butter, softened
 1 tbsp White miso paste
 2 Garlic cloves, crushed
 200 g Mushrooms, any kind
 2 Bunches Chinese broccoli
 2 tsp Grated ginger
 2 tbsp Kecap manis (sweet soy sauce)
 2 tsp Sesame oil
 2 tsp Sesame seeds, to serve
 2 Spring onions, to garnish
 Steamed rice, to serve

Directions

Miso Butter
1

Preheat oven to 200°C. Finely chop or crush garlic then add the miso paste and butter in a saucepan over a low heat. Stir thoroughly until combined.

Mushrooms
2

Line an oven tray with baking paper and place mushrooms giving a little space between them. Drizzle the Miso butter over each mushroom and roast for 20 minutes or until soft and dark brown.

Broccoli
3

Bring a large saucepan of water to the boil. Over medium-high heat, add the chinese broccoli and cook for 1 minute. Drain and squeeze out any excess water.

Rice
4

Steam your desired serving of white rice.

Plating
5

Finely grate ginger and add kecap manis and sesame oil with the baking tray juices in a bowl and mix thoroughly. Drizzle over mushrooms and broccoli. Sprinkle with sesame seeds and garnish with spring onion. Serve with rice.

MISO ROASTED MUSHROOMS & CHINESE BROCCOLI RICE