Miso Shiitake Pearl Couscous with Chili Oil
Ingredients
Pearl couscous
- 1 cup pearl couscous
- 150 g fresh shiitake mushrooms, chopped
- 2 garlic cloves, minced
- 1 tbsp minced ginger
- 2 tsp sesame oil
- 2 tbsp light soy sauce
- 1 1/2 tbsp white miso paste
- white pepper to taste
- 350 ml boiling water
Chili oil
- 2 tsp chili flakes
- 1 garlic clove, minced
- 1 tsp minced ginger
- 1 green onion (white part), finely sliced
- 50 ml neutral oil
- 1 tsp Chinese black vinegar
- 1 tsp light soy sauce
Toppings
- Homemade chili oil
- Green onions
- Roasted sesame seeds
Preparation
Heat oil in a pan to around 110°C / 230°F.
Place all chili oil ingredients except vinegar and soy sauce in a heat-proof bowl and pour the hot oil over them.
Stir and add vinegar and soy sauce, then stir again and set aside to cool completely.
Heat sesame oil in a pan, add garlic and ginger, and stir-fry over medium heat for 60 seconds.
Add shiitake mushrooms and fry until they start to brown.
Add soy sauce, miso paste, and white pepper, mix well, and stir-fry for another minute.
Add pearl couscous and fry for another 30 seconds, then add the water.
Bring to a boil, then cover and simmer over low heat for 10-12 minutes or until couscous is tender.
Mix before plating and top with the chili oil, green onions, and roasted sesame seeds.
