a) Boil a full kettle. 

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef mince and sliced mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Thinly slice the spring onion. 

b) When the beef is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min. 

a) Add the miso paste, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the beef.

b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

a) Remove from the heat and stir the honey through the sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Taste and add more salt and pepper if needed. Add a splash of water to loosen if needed.

a) Share the rice between your bowls.

b) Top the rice with the miso beef and sprinkle over the spring onion. 

Enjoy!