Lamb · Japanese

Japanese Miso Lamb Bowl

Name: Japanese Miso Lamb Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 gram Lamb mince; 450 gram Family size microwave brown rice; 2 tablespoon Sesame oil; 2 tablespoon Miso paste; 2 tablespoon Lime juice; 1½ tablespoon Caster sugar; 200 gram Podded edamame beans thawed; 1 large Avocado diced; 2 Lebanese cucumbers peeled into ribbons; 150 gram Snow peas trimmed (thinly sliced); 4 Radishes thinly sliced; 1 tablespoon Sesame seeds toasted; Snow pea sprouts (thinly sliced green onions, lime wedges to serve)

Preparation10min

Cooking10min

Ready in20min

Serves4

Ingredients

500 gram Lamb mince
450 gram Family size microwave brown rice
2 tablespoon Sesame oil
2 tablespoon Miso paste
2 tablespoon Lime juice
1½ tablespoon Caster sugar
200 gram Podded edamame beans thawed
1 large Avocado diced
2 Lebanese cucumbers peeled into ribbons
150 gram Snow peas trimmed, thinly sliced
4 Radishes thinly sliced
1 tablespoon Sesame seeds toasted
Snow pea sprouts, thinly sliced green onions, lime wedges to serve

Method

Prepare microwave rice according to packet instructions. Set aside.
In a small bowl combine half the oil, miso paste, lime juice, sugar and 1 tablespoon water. Season with pepper. Set aside.
Heat remaining oil in a large wok or non-stick frying pan over medium-high heat. Add mince and cook for 4-5 minutes or until browned. Add edamame and cook for 1-2 minutes. Add half the miso dressing and toss to coat.
Divide rice between bowls. Top with mince mixture, avocado, cucumber, snow peas and radishes. Season. Drizzle with remaining miso dressing and sprinkle with sesame seeds. Serve topped with snow pea sprouts, green onions and lime wedges.