Prep 15 min - cook 25 min - serves 3
Japanese Sesame Miso Daliya Donburi
A rice-bowl-style dish where steamed daliya replaces rice, glazed in a sesame miso sauce that reduces to a lacquer.
Before you cook
Miso should never boil hard once it is in the pan. High heat kills its fermented character and leaves the sauce tasting flat and salty instead.
The daliya is steamed separately so it keeps its own texture rather than absorbing the sauce and turning soft throughout.
Method
Rinse the daliya and steam it over simmering water for twenty-five minutes.
Check it is tender with a little bite, then keep it warm covered.
Whisk the miso, tahini, mirin and soy sauce together until smooth.
Warm the sesame oil in a small pan over low heat only.
Add the miso mixture and stir gently, never letting it reach a boil.
Cook for two minutes until it thickens slightly and turns glossy.
Taste and adjust with a touch more mirin if it tastes too salty.
Fluff the steamed daliya into bowls as the base of each portion.
Spoon the warm miso glaze generously over the daliya.
Top with the steamed vegetable, spring onion and sesame seeds.
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