Step 1

Put vinegar, 60 ml / ¼ cup of water, salt and sugar in a small pot and bring everything to a gentle simmer.

Step 2

Place sliced radishes in a clean jar together with ginger (if using) and pour hot brine on top.

Step 3

Set aside for 30 minutes before using. Keep in a sealed jar in the fridge for 2 weeks.

Step 4

Preheat the oven to 200° C / 390° F and brush a medium baking dish with oil.

Step 5

Clean the mushrooms and slice them into thick slices (leaving any tiny shiitake whole).

Step 6

In a mixing bowl combine miso paste, rice vinegar, mirin (or maple syrup), toasted sesame oil, 2 tsp of vegetable oil and the garlic clove. You could also make 50% more of the marinade and use the rest as dressing after diluting with a little water.

Step 7

Stir 2/3 of the mixture through the mushrooms and place in the prepared baking dish.

Step 8

Bake the mushrooms for 15 minutes and then stir them, adding the rest of the marinade. Bake for another 10 minutes or so. After 10 minutes, change the oven's function to grill / broiler and move the mushrooms closer to the top of the oven. Grill for another 5-10 minutes until caramelised in places.

Step 9

Divide the rice, greens and miso mushrooms between two bowls. Sprinkle with sliced spring onion and sesame seeds, serve with pickles on the side. If needed, season with a splash or tamari / soy sauce.