- 430 gm sushi rice, rinsed under cold water until water runs clear, drained well (2 cups)
- 250gm daikon cut into julienne
- 1 garlic clove, finely grated
- 1 tbsp sesame oil
- ¼ Lebanese cucumber, seeded, cut into julienne
- Pinch of Korean chilli powder (see note)
- 4 eggs
- 2 tsp vegetable oil
- 2 tbsp dried wakame, rehydrated in 2 tbsp cold water (10 minutes), drained, squeezed dry and coarsely chopped Unpasteurised kimchi, to serve (see note)
- 60 ml rice wine vinegar (¼ cup)
- 55 gm caster sugar (¼ cup)
- 1 large carrot, cut into julienne on a mandolin
- 10 dried shiitake mushrooms, soaked in 500ml hot water to soften
- 1½ tbsp tamari
- 1½ tbsp sake
- 1 tbsp rice vinegar
- 1½ tsp brown sugar
- 200 gm bean shoots (2 cups)
- 1 tsp roasted sesame seeds
- ¼ tsp sesame oil
- 1 bunch English spinach (50gm), stalks trimmed off
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp caster sugar
- 2 tsp sesame oil
- ½ garlic clove, finely grated
- 2 tbsp gochujang (see note)
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp roasted sesame seeds
- 2 tsp Korean rice malt syrup (see note)
- 1 spring onion, finely chopped
- 1 garlic clove, finely chopped
- 1For pickled carrots, stir vinegar, sugar, 250ml hot water and 2 tsp salt in a saucepan over medium heat to dissolve sugar. Set aside to cool (10-15 minutes), then add carrot and stand for 1 hour to pickle. Drain carrot from pickling liquid before serving.
- 2For shiitake tsukudani, simmer mushrooms and soaking water, tamari and sake in a saucepan over medium heat until pan is almost dry (30-35 minutes). Add rice vinegar and brown sugar and simmer until pan is almost dry again (1½-2 minutes). Cool (20-30 minutes), then discard mushrooms stalks, thinly slice mushrooms and set aside.
- 3For sesame bean shoots, blanch bean shoots in boiling water (2½-3 minutes), refresh in iced water and drain well. Grind sesame seeds and ½ tsp sea salt with a mortar and pestle. Season shoots with sesame salt and oil and set aside.
- 4For dressed spinach, blanch spinach until just wilted (5-10 seconds), refresh in iced water, drain and squeeze dry. Stir remaining ingredients in a bowl to dissolve sugar, add spinach, season to taste and set aside.
- 5For gochujang sauce, combine ingredients in a bowl and set aside.
- 6Steam rice in a rice cooker until cooked, or bring rice and 550ml water to boil in a small saucepan, reduce heat to low, cover and simmer over low heat for 12 minutes, then remove from heat and stand covered for 5 minutes.
- 7Sauté daikon and garlic in sesame oil in a frying pan over low heat until just tender (3-4 minutes). Season to taste and set aside.
- 8Meanwhile, season cucumber with chilli powder and salt and set aside.
- 9Fry eggs in oil in a large non-stick frying pan over medium-high heat until bases are browned, whites are just-set and yolks are runny (2-3 minutes).
- 10To serve, divide rice among individual serving bowls and arrange wakame, kimchi, pickled carrots, shiitake tsukudani, bean shoots and spinach on top. Top each with a fried egg and serve hot with gochujang sauce.
Note: Korean chilli powder, gochuchang (Korean red chilli paste) and Korean malt syrup are available from Korean supermarkets. If malt syrup is unavailable, use sugar. Unpasteurised kimchi is available from select health-food shops; this usually contains fish sauce so omit for vegetarians.
Drink Suggestion: 2016 Miyoshino Jozo "Hanaromoe Yon-Dan" Junmai Yamahai Yon-Dan Muroka Nama Genshu, Nara. Drink suggestion by Rachel Reed