Miso vegetables and rice with black sesame dressing from Plenty More (page 62) by Yotam Ottolenghi

  • broccolini
  • carrots
  • coriander leaves
  • mangetout
  • maple syrup
  • groundnut oil
  • caster sugar
  • rice vinegar
  • peanuts
  • chilli flakes
  • mirin
  • sushi rice
  • dashi stock granules
  • tamari soy sauce
  • buna-shimeji mushrooms
  • baby cucumbers
  • black sesame seeds
  • brown miso

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.50 in the US edition. See recipe for vegetarian variation.

  • Rutabaga on March 22, 2020

    This was good, but not as flavorful as I'd expected, primarily because the vegetables didn't seem to soak up much extra flavor from the simmering liquid. I didn't use dashi, as my older son is sensitive to seaweed, so perhaps that was part of it. For vegetables, I used broccolini, carrot, haricot vert, and cucumber. The peanut sesame dressing is good, and provides a welcome crunch as well as protein, making it substantial enough for a light vegetarian meal. The veggies were cold by the time the simmering liquid cooked done to a sauce, which was fine, but I prefer them served hot. Personally, I think a good hot sauce, such as sriracha or gochujang, is an ideal addition.

  • dinnermints on May 01, 2015

    This was good, and I'd probably make it again. I used kombu to make dashi, and I think the dashi stock powder would've been quicker and more flavorful. I used sweet brown rice instead of sushi rice, and that worked out well (1.5 cups dry to 3 cups water for 45min then let it sit for 10min - was maybe a bit too much water). Next time I'd try seasoning the rice a bit and/or either wouldn't reduce the sauce quite so much or make a bit more sauce. It does look lovely with the black sesame seed dressing.

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