This salad is excellent with poached chicken or salmon. You can also cook the miso rice in a rice cooker.
1 cup basmati rice
2 cups chicken or vegetable stock
2 tbsp white miso paste
5 tbsp sake
⅓ cup mirin
1 tbsp castor sugar
2½ tbsp white miso paste
2 tsp grated ginger
2 bunches broccolini (thicker stalks sliced lengthways)
1 tsp crushed garlic
1 tbsp ricebran oil
1 cup sugar snap peas, deveined
1 cup edamame beans, steamed and podded
1 avocado, hulled and sliced
30g mixed microgreens (optional)
1. Place the rice, stock and miso in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low. Cook for 25 minutes or until almost tender. Remove from the heat and allow to steam, covered, for 10 minutes or until tender and the stock is absorbed. Set aside to cool.
2. To make the dressing, mix the sake, mirin and sugar in a small saucepan. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Simmer for about 4 minutes then add the miso and ginger and continue to simmer until thick and caramelised. Remove from heat and set aside.
3. Toss the broccolini in the oil and garlic. Grill for 3 to 4 minutes or until charred and tender. When the broccolini looks almost done, add the snap peas and cook for 1 minute. Remove from heat and add to a large bowl with the rice and edamame. While the dressing is still warm, add to the bowl and toss to coat. Add the avocado and micro greens and gently spoon onto a serving platter. Season with salt and pepper if needed (be careful when seasoning this salad as the saltiness of miso can vary). Serve warm.