A super simple recipe that puts some of my favourite Japanese ingredients in the spotlight!
I was recently in Japan on an adventure packed trip with the Japan National Tourism Organisation. And on my last night in Osaka, I found myself separating from the group and scurrying around the subway station (where shops are open until the wee hours of the morning) looking for fresh produce and new staples to add to my pantry. I found the cutest deli from where I picked up fresh enoki and shimeji mushrooms in addition to some delicious shiro miso.
The smartest cook in my opinion is one where you allow the ingredients to shine and savour each flavour without trying too hard. And this miso mushroom toast does just that!
What you need:
2 slices thick toast
A handful of shimeji mushrooms
A handful of enoki mushrooms
1 tsp sesame oil
1 tsp light soya sauce
For the miso mayo:
1/4 cup mayonnaise
1 tbsp shiro miso
1/2 tsp honey
For the topping:
1 tsp toasted sesame seeds
1 tbsp spring onions – finely chopped
Toast the bread in a hot oven (about 180 degrees centigrade) for ten minutes or until crisp.
In a hot pan, add some sesame oil and shimeji mushrooms. Cook for two minutes and add the enoki mushrooms.
Season with light soya sauce.
Using a wisk, combine the mayo, miso and honey in a small mixing bowl.
To assemble, apply a generous layer of the miso mayo on the toasted bread and top with the cooked mushrooms. Finally, sprinkle some toasted sesame seeds and finely chopped spring onions.
Remember to share it with someone you love.