Japanese-Style Mustard Greens and Sesame Rice Bowl

Ingredients

• 400 Mustard Greens, tough stems trimmed
• 320 Japanese short-grain rice, rinsed until water runs clearor use sushi rice
• 4 Eggs
• 2 tbsp Tahini
• 2 tbsp Soy sauceuse tamari for gluten-free
• 1 tbsp Mirin
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 15 g Toasted sesame seeds
• 40 Pickled ginger
• 3 Spring onions, finely sliced (optional)

Contains: cereals gluten, eggs, mustard, sesame, soya, sulphites.

Method

1. Cook the rinsed rice by the absorption method: place in a saucepan with 480ml cold water, bring to the boil, then immediately reduce to the lowest heat, cover tightly, and cook for 12 minutes. Remove from heat and leave covered for 5 minutes without lifting the lid.About 18 min
2. While the rice cooks, bring a separate pan of salted water to the boil. Lower in the eggs and cook for exactly 6 minutes 30 seconds for a jammy yolk. Transfer immediately to a bowl of ice-cold water and leave for 3 minutes, then peel and halve.About 10 min
3. Using the same boiling water, blanch the mustard greens for 90 seconds until just wilted but still vibrant green. Drain and immediately plunge into ice-cold water to stop the cooking. Once cool, squeeze firmly with your hands to remove as much water as possible, then chop roughly into 4cm lengths.About 4 min
4. Whisk together the tahini, soy sauce, mirin, rice vinegar and sesame oil in a bowl until smooth. If the dressing is very thick, add 1 tablespoon of cold water to loosen it to a pourable consistency.About 2 min
5. Add the squeezed mustard greens to the dressing and toss well so every piece is coated. Leave to sit for at least 2 minutes so the greens absorb the flavour.About 2 min
6. Divide the warm rice between four bowls. Top each with a generous mound of dressed mustard greens, two egg halves, a small pile of pickled ginger, and a scatter of sesame seeds. Add spring onions if using, and serve immediately.