Japanese Portobello burger 

Instructions

The coleslaw

1. Cut cabbage into fine strips, carrots into fine sticks, spring onion and chilli pepper into fine rings. 
2.  Put the cut vegetables in a large bowl and set aside. 
3. Mix all the ingredients for the dressing in a small bowl and add to the chopped vegetables. Stir, add salt and pepper. 

The burgers

1. Clean the portobello mushrooms and remove the stems. 
2. Whisk the miso paste, sesame oil and Sriracha in a small bowl to make a creamy marinade. Season to taste with salt and pepper. 
3. Brush the mushrooms with the marinade on both sides and grill on the barbecue for 10 – 12 minutes until golden brown.

The Edamame Pea Wasabi Purée

1. Put all the ingredients in a bowl and, using a potato masher or a hand blender, blend the ingredients into a purée. Season to taste with salt and pepper. 

The finish

1. Slice the rolls open and toast on the grill for 2 – 3 minutes until golden brown. 
2. Spread the inside of the buns with the wasabi purée and top with the grilled portobello mushrooms and coleslaw. Top with cucumber slices, lettuce, radishes and sesame seeds as desired and finish with a Sriracha mayo. 

Recipe & picture: Anne-Sophie  Hoffmann