Ingredients
21 total- 100g plain flour
- 200ml aquafaba
- 100g panko or plain breadcrumbs
- 2 (170g) packs exotic mushrooms
- 1 tsp shichimi togarashi
- 4 garlic cloves, peeled
- 2½ cm piece ginger, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 2 salad onions, roughly chopped
- 1 small handful coriander
- 4 tbsp mirin
- 4 tbsp yuzu sauce
- 2 tbsp reduced-salt light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 (290g) pack wholegrain and edamame mix
- 2 (80g) bags pea shoots
- 1 red pepper, deseeded and cut into strips
- 200g radishes, finely sliced into rounds
- 1 ripe avocado, sliced
- 2 limes, halved, deseeded and charred (optional)
Method
3 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Line 2 large baking trays with baking paper. Put the flour, aquafaba and breadcrumbs into 3 separate bowls. Dip each mushroom in the flour, shake off the excess, then dip in the aquafaba, followed by the breadcrumbs; place on the prepared trays. Bake for 25 mins or until crisp, then sprinkle with the shichimi togarashi.
Step 2
Meanwhile, make the dressing. Put the garlic, ginger, chilli, salad onions and coriander in a food processor and blitz until finely chopped. Tip into a bowl and stir in the mirin, yuzu, soy sauce, sesame oil and olive oil.
Step 3
Divide the grain mix between 4 bowls. Arrange the pea shoots, pepper, radishes and avocado on top, and the crispy mushrooms. Drizzle over the dressing and serve with a charred lime half, if you like. Leftovers will keep in a chilled airtight container for 2 days.