SAUTEED MUSHROOMS, CRISP RICE CAKES, SOY DRESSING
1 tablespoon Chinese black vinegar
2 tablespoons light soy sauce
60 ml (2 fl oz/ ¼ cup) sweet soy sauce
1½ tablespoons grapeseed oil
1 kohlrabi, peeled and diced
½ teaspoon sea salt
2 cups mixed mushrooms such as shimeji, chestnut, oyster, king brown
80 ml (2½ fl oz/ ⅓ cup) grapeseed oil
2 tablespoons finely chopped garlic chives
60 ml (2 fl oz/ ¼ cup) grapeseed oil
20 g ( ¾ oz) chopped fresh ginger
60 g (2 oz) chopped king brown mushrooms
500 g (1 lb 2 oz) glutinous (sticky) rice
650 ml (22 fl oz) water
75 ml (2½ fl oz) soy sauce
¼ teaspoon salt
25 ml ( ¾ fl oz) Chinese black vinegar
50 ml (1¾ fl oz) light soy sauce
70 ml (2¼ fl oz) sweet soy sauce
To make the rice cakes, in a large saucepan over medium heat, gently heat 25 ml (¾ fl oz) of the grapseed oil. Add the ginger and cook for 3 minutes until soft and slightly caramalised. Add the mushrooms and cook for a further 3 minutes. Once sweated down, add the rice stirring constantly for 5 minutes. Turn the heat to high add the remaining ingredients. Stir well and bring to boil.
Transfer the rice to a 25 x 20 cm (10 x 8 in) roasting tray and spread it out evenly. Place the tray in a steamer (at approximately 100° C / 210°F) and let it cook for 25-30 minutes. Remove the rice from the steamer and fluff it with a fork.
Transfer the rice to a similar sized tray lined with plastic wrap. Place another layer of plastic wrap on top and press the cake flat and even. It should be about 2cm (¾ in) thick. Transfer to the refrigerator or until the rice cake has set. Once set, portion the cakes into 3 cm (1¼ in) squares.
In a small bowl, whisk the black vinegar, soy sauce and 1½ tablespoons grapeseed oil together until well combined.
Put Kohlrabi in a small saucepan, add the salt and pour in enough water to just cover. Bring to the boil and turn heat to a simmer, cooking for about 20 minutes or until the kohlrabi offers no resistance to the tip of a sharp knife. Drain well, then mash and pass through a fine sieve. Check the seasoning and keep warm.
Gently warm 2 tablespoons of the grapeseed oil in a non-stick frying pan. Place 8 squares of rice cake into the pan and cook until nicely golden. Turn the cakes and repeat until golden on all sides.
Meanwhile heat the remaining rapeseed oil in anther frying pan. Add the mushrooms and sauté for 4-5 minutes or until golden. Add the garlic chives and cook for a further minute. Remove the mushrooms from the heat and add 1 tablespoon of the dressing.
Place a generous amount of kohlrabi puree on a serving plate, followed by the rice cakes. Arrange mushrooms over the top and drizzle with a little more of the dressing.