Ingredients for approx. 4 servings:
20 g shiitake mushrooms (dried)
100 g brown or wild rice
salt
1/2 cucumber
1 tbsp sugar
2 tbsp apple cider vinegar
125 g spinach leaves
1 tbsp tahini (sesame paste)
3 tbsp sesame seeds
1 carrot
Pepper (from the mill)
3 spring onions
200 g tofu
3 tbsp. soy sauce
2 tsp. chili paste (e.g. sambal oelek)
Preparation:
1. Soak shiitake in warm water for about 60 min. Cook rice according to package instructions cook in salted water for approx. 30 min. Halve, core and finely dice the cucumber. Mix 2 tbsp boiling water with sugar. Add 1 tbsp. apple cider vinegar and season with 1 pinch of salt. Mix the cucumber pieces with the dressing and let stand for about 15 minutes.
2. Wash the spinach leaves, drain them a little, chop them coarsely and sauté them in a pan over low heat. Stir in tahini, 1 tsp. sesame oil, 1 tbsp. sesame seeds and season with 1 pinch of salt. Remove spinach from pan and set aside, covered.
3. Grate carrot and fry in 1 tsp sesame oil, season with pinch of sugar, salt, pepper season, remove, also set aside covered. Clean spring onions, cut into rings. Dice tofu, fry in 2 tsp. sesame oil until fry until golden, add spring onions, season with soy sauce (1 tbsp). Drain shiitake, chop coarsely, heat briefly in the pan.
4. For the dressing, add remaining soy sauce (2 tbsp.), chili paste, remaining sesame oil (1 tbsp), 1 tbsp water, remaining apple cider vinegar (1 tbsp) and mix well. Arrange all ingredients except dressing in a bowl (do not mix), sprinkle with remaining sesame seeds (2 tbsp) and serve drizzled with dressing.
Tip:
In Korea, the dish is served with a raw egg added on top of the warm
ingredients. Alternatively, you can add a fried egg.
Preparation time approx. 75 minutes + approx. 75 min. pulling/soaking time.
Nutritional values per serving approx.:
Calories: 214
joules: 897
Protein: 10,8 g
Fat: 8,2 g
