This is a suprising and very tasty stir-fry of Japanese mushrooms, black beans and celeriac served with Japanese rice. The black beans I used are the common ones (ブラックビーン, “burakkubiin” in Japanese), not the black-skinned soy beans (黒豆,”kuromame”) because they are hard to find here. Celeriac is not a common vegetable in Japan either but the taste goes really well with the mushrooms and beans.
vegan Japanes-style 30-minutes gluten-free • 825 kcal per person 
Ingredients
For two people:
- Fresh ingredients and groceries
- 150-200 g mixed mushrooms (in the picture: eringi, oyster (hiratake), shimeji)
- half a celeriac
- about 400 g small potatoes
- From the store cupboard
- a pack or tin of black beans
- a cup of Japanese rice
- 1 cm ginger, finely chopped
- 2 tablespoons of white sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon olive oil for frying
- 1 teaspoon miso
- 2 teaspoons mirin
Preparation
- Cook the rice (see basics for how to cook Japanese rice).
- While the rice is cooking:
- Slice the potatoes and celeriac in pieces suitable for eating with chop sticks an put in a microwave pot with a tablespoon of mirin.
- Cook in the microwave for 5 minutes at full power (900W), shake or stir, cook for another 5 minutes.
- After cooking, strain the cooking liquid into a bowl.
- Wash and slice the mushrooms in pieces suitable for eating with chop sticks.
- Wash and drain the black beans.
- Stir-fry the ginger, sesame seeds and mushrooms over high heat until the mushrooms start to brown.
- Reduce the heat to low and add the beans, potatoes and celeriac.
- Create some space in the middle of the pan and pour the soy sauce into it, the stir well so it is evenly mixed.
- Stir-fry for a few more minutes at over heat.
- Swith of the hob.
- Mix the miso with the mirin and the cooking liquid of the celeriac and potatoes.
- Pour the mixture in the pan and stir well.
- Serve in a bowl, with the rice in a separate bowl.