Miso Butter Sweetcorn Bowl with Short-Grain Rice

• 300 g Short-grain rice
• 30 g Unsalted butter
• 300 g Sweet corn kernels
• 30 g White miso
• 2 tbsp Light soy sauce
• 2 tbsp Mirin
• 2 tsp Rice vinegar
• 2 Spring onion
• 2 Nori sheets
• 2 tsp Roasted sesame seeds

1. Rinse the short-grain rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes to steam and finish.
2. Thinly slice the spring onion. Tear the nori sheets into small pieces or snip them into strips.
3. Melt the unsalted butter in a large frying pan over medium heat. Add the sweet corn kernels and cook for 4 to 5 minutes, stirring, until hot and starting to take on a little colour.
4. Lower the heat and stir in the white miso until it melts into the butter and coats the corn. Add the light soy sauce, mirin and rice vinegar, then cook for 1 minute until glossy and lightly reduced.
5. Divide the rice between two bowls and spoon the miso butter corn over the top. Finish with spring onion, nori and roasted sesame seeds, and serve straight away.

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