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.
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.
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.
Steam your desired serving of white rice.
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
Directions
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.
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.
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.
Steam your desired serving of white rice.
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.