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

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Notes about this recipe

  • Eat Your Books

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

  • dinnermints on July 15, 2023

    Update: This time I used forbidden rice, 2 cups cooked in 3.5 cups water + chicken bouillon + salt for 30 minutes. I also used veggie bouillon instead of dashi and didn't reduce the sauce as much. I added some cooked spicy Thai chicken sausage as well for more protein (next time will try with momofuku soy sauce eggs). I also added a little bit of salt to the black sesame dressing. My guests just loved the dish - will be making for guests again! I served it with NYT's cold tofu salad with tomatoes and peaches, which was a nice flavor pairing.

  • Delys77 on June 20, 2023

    This was a vegetarian dinner for the three of us the other night. Prepared as directed I would say it made closer to 3 than 4 portions. I used an instant dashi, which was fine, but would go a touch lighter on the granules next time. Overall the flavour of the sauce at the end was very nice and worked well with all the ingredients. The dressing on the other hand I think needs some work. I found it was more of a topping than a dressing and didn't love it. I would consider going with a tahini or chinese sesame paste and perhaps a bit more heat. Overall a lovely dish, and quite healthy, but would tweak as per above next time.

  • Ganga108 on February 27, 2022

    Oh my, this miso flavoured bowl of rice and vegetables is gorgeous. We have made it with noodles too, with equal success. Vegetables are poached in a mixture of miso, soy, mirim and vegetarian dashi for a high flavoured stock. They are served on rice (or noodles) and dressed with sweet rice vinegar, peanuts and sesame seeds. Highly gorgeous. The play of the crispy veg with the soft rice and of the sweet and tart flavours of the sauce and dressing, the contrast of the dark sauce flavours with the freshness of the herbs and veg, the rubberiness of the mushrooms with the crisp veg, crunchy nuts and soft rice – all make this a dish worth the effort. Each veg has to cooked briefly, the rice is cooked, the sauce is reduced, the dressing is made, and, if you are making your own dashi, that needs to be made too (SO MANY STEPS!). A comforting and nourishing dish indeed, but one that needs some time devoted to it.

  • 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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