Teriyaki mushrooms & rice

To a large mixing bowl add the sliced mushrooms, soy sauce, sesame oil, mirin and corn flour – mix well and let it stand for ~10 mins

To a bowl add soy sauce, maple syrup, rice vinegar, mirin, corn flour, ginger and water – mix until smooth

To a large saucepan add the rice and rinse under cold water until it runs clearer (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 15 mins

Heat a small frying pan on high heat. Add the sesame seeds and place a lid on top – toast for ~2 mins, stirring often and reducing the heat so they don’t burn

Heat a wok on high heat and add sesame oil, garlic, broccoli and carrot – cook for 2-3 mins until the broccoli softens

Add the marinated mushrooms to the wok and mix together – cook for ~2 mins

Pour the sauce over the veggies, mix well so everything is coated and bring to a simmer – once the sauce thickens turn off the heat

Serve over rice with chopped spring onion and toasted sesame seeds