Donburi-inspired Barley with Mustard Greens, Shiitake & Egg - Untested

Serves 6

360 g Pearled barley

1.1 L of water

30 g Dried shiitake mushrooms

600 g Hot water, for soaking shiitake

450 g Mustard greens, roughly chopped

225 g Carrots, julienned

120 g Spring onions, sliced

6 Eggs (1 per person)

30 g Sesame oil

30 g Sesame seeds

22 g Fresh ginger, finely grated

45 g Tamari

22 g Apple cider vinegar

15 g Maple syrup

Cook the barley.

Rinse the barley and put it in a saucepan with 1,125 g water. Bring to a boil, reduce to a gentle simmer, cover and cook for about 30–35 minutes, until tender but still pleasantly chewy. Drain if necessary.

Soak the shiitake.

Soak the dried shiitake in 600 g hot water for 20–30 minutes. Lift them out, slice thinly and reserve the soaking liquid.

Make the dressing.

Combine 45 g tamari, 22 g apple cider vinegar, 15 g maple syrup and 15 g ginger. Add 45 g of the shiitake soaking liquid and stir.

Cook the vegetables.

Heat 30 g sesame oil in a large frying pan over medium-high heat. Add the carrots, shiitake, spring onions and remaining 7 g ginger. Cook for about 3 minutes.

Add the mustard greens and cook for another 2–3 minutes, until wilted but still slightly firm. Stir in 15 g sesame seeds.

Cook the eggs.

Fry six eggs to your preference. Soft yolks are particularly good here.

Assemble.

Divide the barley among six bowls. Top with the vegetables and an egg. Drizzle with the dressing and finish with the remaining 15 g sesame seeds.

For leftovers, reheat the barley and vegetables in a frying pan with a tiny splash of water, then put a freshly cooked egg on top. The fresh egg makes the leftover bowl feel like a new meal.

Alternatively:

Turn the leftover barley and vegetables into little pan-fried barley cakes, with the tamari-apple dressing alongside.

Pan-Fried Barley & Vegetable Cakes

Makes about 6–8 cakes

Ingredients

Ingredient Quantity

Leftover cooked barley and vegetables 500 g

Egg 1 large, about 50 g

Plain flour 20 g

Sesame seeds 10 g

Tamari 5 g (about 1 tsp)

Sesame oil 10 g (about 2 tsp)

Fresh ginger, finely grated 5 g

Optional: mustard greens, finely chopped 30–50 g

Instructions

Chop the leftovers.

If the vegetables are in large pieces, chop them fairly finely. You want a mixture that will hold together rather than a collection of large vegetable pieces.

Make the mixture.

Put the 500 g leftover barley and vegetables in a bowl. Add the egg, flour, sesame seeds, tamari and ginger. Mix thoroughly with your hands or a fork.

The mixture should be moist and cohesive but not sloppy. If it seems too wet, add another 5–10 g flour. If it seems dry and won't hold together, add a teaspoon of water.

Form the cakes.

Divide into 6–8 portions and press firmly into patties about 1.5 cm thick. Don't make them too thin; you want a crisp exterior and a soft, chewy centre.

Chill if you have time.

Put the cakes in the refrigerator for 20–30 minutes. This isn't essential, but it makes them considerably easier to turn in the pan.

Pan-fry.

Heat 10 g sesame oil in a stainless-steel frying pan over medium heat. Add the cakes, leaving room between them.

Cook for about 4–5 minutes per side, turning only once if you can. They should develop a good crust before you flip them.

Serve hot.

With the leftover dressing

The dressing from the original dish is perfect here. If you've kept some, drizzle a little over the cakes or serve it alongside for dipping.

I'd also be tempted to put a fried egg on top. That turns a few leftover barley cakes into a proper supper.

And one small practical point: don't try to make these too neat. Barley cakes are happiest when they're rustic and well-pressed. The little loose grains that crisp up around the edges are part of the pleasure.