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) Meanwhile, trim the cucumber (see ingredients for amount). Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

b) Pop the cucumber ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount).

c) Add a pinch of salt, mix together, then set aside to pickle.

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

a) Add the miso paste, ketjap manis, honey and water for the sauce (see pantry for amount) to the beef. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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

c) Taste and add more salt and pepper if needed.

a) When the rice is ready, carefully pour the pickling liquid from the cucumber into the rice and stir to combine.

b) Share the rice between your bowls.

c) Top the rice with the miso beef and pile the pickled cucumber alongside.

Enjoy!