Recipe: Miso Cauliflower Risotto With Edamame Purée and Sautéed Asian Mushrooms

Updated: Mar 10

Yes, the title is a long one, but we need something descriptive to do this avant-garde dish's justice! Check out the steps to achieving this masterpiece that is low carb, high fibre, with high wow factor.


For Cauliflower Risotto

500g cauliflower (minced)

1 teaspoon vegan butter

2 tablespoons white miso paste

1 teaspoon mirin

1/2 cup plant based milk


Method

  1. Mix miso paste, mirin and plant based milk, stir well until combine.

  2. Heat medium saucepan over medium heat, add vegan butter.

  3. Add minced cauliflower and cook for 2 minutes.

  4. Stir in miso and milk mixer. Cover and cook for 3 minutes, or until cauliflower is cook.

  5. Transfer cauliflower in a serving bowl and ready to use.


For Edamame Purée

250g frozen soy beans

½ tablespoon wasabi powder or paste

1 tablespoon lemon juiced

4 tablespoons water

2 tablespoons vegetable oil

Salt to taste


Method

  1. Add water in a medium pot, add 1 teaspoon salt, bring to boiled.

  2. Blanch the edamame beans in boiling salted water for 5 minutes. And drained.

  3. In a food processer or blender. Add the wasabi, salt, lemon juice, and water. Puree to break up the

  4. beans. Pour in vegetables oil and blend until desire texture.

  5. Transfer puree in a serving bowl and ready to serve.


For Sautéed Asian Mushrooms

3 tablespoons vegetables oil

1 tablespoon ginger mince

100g fresh shiitake mushrooms (remove stems and sliced)

100g fresh oyster mushrooms (trimmed)

100g fresh enoki mushrooms (trimmed)

1 tablespoon shao hsing wine or dry sherry

1 teaspoon brown sugar

1 tablespoons light soy sauce

1 tsp sesame oil


Method

  1. Heat oil in a wok or saucepan

  2. Add ginger and stir-fry for 15 seconds or until fragrant.

  3. Add shiitake and oyster mushrooms stir-fry for 20 - 30 seconds.

  4. Add wine (or sherry) and continue to stir-fry for 30 seconds.

  5. Add sugar, soy sauce, vinegar and sesame oil and stir-fry for one minute.

  6. At last add enoki mushrooms and stir-fry for another minute, or until all mushrooms are tender and

  7. cooked.


Assemble the dish

  1. On a serving plate, add big serving spoon of cauliflower risotto. A tablespoon of edamame puree.

  2. And Asian mushrooms. Serve immediately.


0 comments

Recent Posts

See All

Opening hours

Lunch (Yum Cha)

Monday - Saturday 11am - 3pm
Sunday 11am - 4pm 

​​Dinner (A La Carte)
Tuesday  – Sunday 5pm - 10pm

We acknowledge the Gadigal people, Traditional Custodians of the land on which we work, we pay our respects to the Elders past and present.

Tel: +61 (02) 9360 2523
2 - 4 College Street, Sydney 2000

  • YouTube
  • White Instagram Icon
  • White Facebook Icon