SummerbowlSERVES 4
Forthisfreshtakeona pokebowl,we’veusedsustainably
sourced, wild-caught Australian albacore tuna.300 gmbrownrice,rinsed
50 gmroastedsaltedpeanuts,
chopped,plusextratoserve
25 gmginger(about5cm),
veryfinelysliced
1 smallredchilli,thinly sliced
60 ml(¼cup)mirin
2 tbsppeanutoil
2 tbspricewinevinegar
1 tbspsoysauce
600 gmalbacoretuna,cutinto
1cmpieces
½ smallgoldenpineapple,
cutinto1cmpieces
¼ cabbage,thinly
slicedona mandoline
1 largeavocado,diced
Shisocress(see note),
to serve1 Placericeand600mlwater
ina saucepan,coverandbring
toa simmerovermediumheat.
Reduceheattolowandcook
untilwaterhasabsorbedand
riceis tender(20-30minutes).
Setasidetocooltoroom
temperature(30minutes).
2 Meanwhile,combine
peanuts,ginger,chilli,mirin,
oil,vinegarandsoyina jar,
shake wellandseasontotaste.
3 Toserve,buildbowlswith
rice,tuna,pineapple,cabbage
andavocado.Drizzleover
peanutdressingtotasteand
topwithpeanutsandshiso.
NoteShisocressis available
from select greengrocers.Asparagus and eggs with miso dressing
SERVES 4
Dry-roastedbuckwheataddscrunchtothisclassiccombination
of asparagus and egg, while a miso dressing takes it up a notch.4 eggs,atroomtemperature
4 bunchesasparagus,
trimmed
80 ml(1/4cup)extra-virgin
oliveoil
2 tspshiro(white)miso
3 tspbrownricevinegar
1 driedshiitakemushroom,
finelygrated
2 tbspbuckwheatkernels
Pea shoots, to serve1 Bringa largesaucepan
ofsaltedwatertoa simmer,
addeggscarefullyandcook
untilsoft-boiled(6minutes).
Removewitha slottedspoon
andsubmergeintoicedwater
(30 seconds), then peel.2 Bringwaterbacktothe
boilandblanchasparagus
(30seconds),thendrain,refresh
inicedwateranddrainagain.
3 Combineoil,miso,vinegar,
andshiitakeina jar;shakewell
untilemulsified.Seasontotaste.
4 Dry-roastbuckwheatin a
smallfryingpanovermedium
heatuntilgolden(3-4minutes),
thenaddtoa mortarwitha
pinchofseasaltandlightly
crushwitha pestle.
5 Toserve,tossasparagus
indressingandtransferto
a platter.Topwithpeashoots
andhalvedeggs,then scatter
over buckwheat.50 GOURMET TRAVELLER