Shiitake and Chestnut Mushroom Yakitori
Ingredients
- 3 oz Shiitake Mushrooms Chunks
- 5 oz Chestnut Mushrroms Cut if large
- 4 oz Basmati rice – rinsed
- 4 tbsp Tamari Sauce
- 2 tsp Granulated sugar
- Zest of a lemon
- Thumb of Ginger
- 1 Red Chili Pepper – fresh
- 3 oz Cavalo Nero
- 1 Yellow onion
- 1 Carrots
- 2 tsp Chinese Five Spice Powder
Instructions
- Cut any larger chestnut mushrooms in half. Zest the lemon and set aside. Squeeze the juice into a large bowl. Peel and grate the ginger. Finely chop the chilli, removing the majority of the seeds. Add the ginger and chilli to the lemon juice.
- Add the tamari (or soy sauce if using) and the sugar to the bowl. Pour in 1 tbsp olive oil. Whisk together well. Add the chunks of shiitake mushrooms and chestnut mushrooms to the bowl and mix well to coat in the marinade. Set aside.
- Peel and finely chop the onion and carrot. Heat a saucepan. When warm, drizzle in 1 tbsp olive oil. Add the onion and carrot. Cook for 5 mins till softened.
- Rinse the rice under cold water and tip it into the pan with the softened veg. Add 2 tsp China 5 spice, the lemon zest and stir. Pour in 14 oz of boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer for 25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to steam in the pan.
- Finely chop the cavolo nero. Tumble the marinated mushrooms onto a foil lined grill pan or tray. When the rice has 10 mins left to cook, heat your grill to a medium high setting. Slide the tray under the grill for 5 mins.
- Add the shredded cavolo nero to the rice while it's steaming and place the lid back on. Baste the mushrooms with any remaining marinade and return to the grill for a further 5 mins.
- The mushrooms should be cooked and the cavolo nero wilted. Heap the spiced veg rice onto a couple of plates. Spoon over the yakitori mushrooms and any cooked marinade.