Soy mushroom and cabbage with tinned sardines

1. Cook the rice according to packet instructions (typically rinse, then simmer 300g in 540ml water for 12–15 minutes covered, rest 5 minutes off heat). 2. While rice cooks, heat neutral oil in a wide pan or wok over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 3–4 minutes until golden and caramelised. Stir and cook a further 2 minutes. 3. Add the shredded cabbage and sliced leek/spring onions to the pan. Stir-fry for 3–4 minutes until softened and slightly charred at the edges. 4. Add garlic and ginger, stir for 30 seconds until fragrant. Deglaze with soy sauce and mirin, tossing everything to coat. Cook for 1–2 minutes until the sauce reduces and coats the vegetables. 5. Drain the tinned sardines and lay them over the vegetable mixture. Drizzle with sesame oil. Gently fold or leave whole depending on preferred texture. Heat through for 1–2 minutes. 6. Divide the steamed rice between two deep bowls. Spoon the mushroom, cabbage and sardine mixture generously over the rice, including all the pan juices. 7. Finish with a generous scatter of white sesame seeds and a final drizzle of soy sauce or sesame oil to taste. Serve immediately. Tip: Don't stir the mushrooms immediately after adding to the pan — letting them sit undisturbed creates a deep, meaty caramelisation that dramatically boosts umami flavour and prevents them from going watery.

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