Miso Courgette Bowl with Edamame Salad
over rice with spicy scallion salsa, cashews & cucumber
Edamame grow in bunches on branches; in fact, the term 'edamame' comes from the Japanese 'eda', meaning branch, and 'mame', meaning beans - literally translating to 'beans on branches'!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
½ piece
Courgette
15 g
White miso paste
(Contains: Soja, Tarwe)
20 milliliters
Soy sauce
(Contains: Soja, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
¼ piece
Red chili pepper
10 g
Chopped cashews
(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
50 g
Edamame
(Contains: Soja)
¼ bunch
Scallions
¼ piece
Cucumber
5 g
Ginger paste
½ sachet(s)
Furikake
(Contains: Soja, Tarwe, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Honey [or plant-based alternative]
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Halve the courgette lengthways and score the flesh in a criss-cross pattern, taking care not to pierce through the skin. Season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the courgette face-down for 5 - 8 minutes, covered.
- In a small bowl, combine the miso paste* with the honey, the ginger paste and half of the soy sauce (see Tip).
- Season to taste with salt and pepper.
- Turn over the courgette and top with the miso sauce. Turn again and reduce the heat, then fry face-down for 1 minute.
*Take care, this ingredient is salty! Use as preferred.
Health Tip: if you're watching your salt intake, use just a quarter of the soy sauce and then add more later as preferred when serving.
- Finely chop the scallions. Deseed and finely chop the red chilli pepper*.
- In a small bowl, combine the chilli pepper with the sesame oil, the furikake, the scallions, and half of the white wine vinegar. Season to taste with salt and pepper.
- In a salad bowl, combine the mayonnaise with the rest of the soy sauce. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Slice the cucumber and transfer to the salad bowl. Add the edamame, then toss well to combine.
- To the rice, add the sugar, a pinch of salt and the rest of the white wine vinegar. Mix well to combine.
- Serve the rice on deep plates. Top with the miso courgette and serve with the edamame-cucumber salad alongside.
- Garnish with the scallion salsa and the cashews.
