Sautéed mushrooms, crisp rice cakes, soy dressing

Sautéed mushrooms, crisp rice cakes, soy dressing

Earl Carter


Quantity Ingredient
1 tablespoon chinese black vinegar
2 tablespoons light soy sauce
60ml sweet soy sauce
1 1/2 tablespoons grapeseed oil
1 kohlrabi, peeled and diced
1/2 teaspoon sea salt
2 cups mixed mushrooms, such as shimeji, chestnut, oyster, king brown
80ml grapeseed oil
2 tablespoons finely chopped garlic chives

Rice cakes

Quantity Ingredient
60ml grapeseed oil
20g chopped fresh ginger
60g chopped king brown mushrooms
500g glutinous rice
650ml water
75ml soy sauce
1/4 teaspoon salt
25ml chinese black vinegar
50ml light soy sauce
70ml sweet soy sauce


  1. To make the rice cakes, in a large saucepan over medium heat, gently heat 25 ml of the grapeseed oil. Add the ginger and cook for 3 minutes until soft and slightly caramelised. Add the mushrooms and cook for a further 3 minutes. Once sweated down, add the rice, stirring constantly for 5 minutes. Turn the heat to high add the remaining ingredients. Stir well and bring to the boil.
  2. Transfer the rice to a 25 x 20 cm roasting tray and spread it out evenly. Place the tray in a steamer (at approximately 100°C) and let it cook for 25–30 minutes. Remove the rice from the steamer and fluff it with a fork.
  3. Transfer the rice to a similar sized tray lined with plastic wrap. Place another layer of plastic wrap on top and press the cake flat and even. It should be about 2 cm thick. Transfer to the refrigerator until the rice cake has set. Once set, portion the cake into 3 cm squares.
  4. In a small bowl, whisk the black vinegar, soy sauces and 1½ tablespoons grapeseed oil together until well combined.
  5. Put the kohlrabi in a small saucepan, add the salt and pour in enough water to just cover. Bring to the boil and then turn heat to a simmer, cooking for about 20 minutes or until the kohlrabi offers no resistance to the tip of a sharp knife. Drain well, then mash and pass through a fine sieve. Check the seasoning and keep warm.
  6. Gently warm 2 tablespoons of the grapeseed oil in a non-stick frying pan. Place 8 squares of rice cake into the pan and cook until nicely golden. Turn the cakes and repeat until golden on all sides.
  7. Meanwhile heat the remaining grapeseed oil in another frying pan. Add the mushrooms and sauté for 4–5 minutes or until golden. Add the garlic chives and cook for a further minute. Remove the mushrooms from the heat and add 1 tablespoon of the dressing.
  8. Place a generous amount of kohlrabi purée on a serving plate, followed by the rice cakes. Arrange the mushrooms over the top and drizzle with a little more of the dressing.
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