Asian-Inspired Lentil & Rice Bowl

Directions

1. Cook lentils in water and 2 cups (500 mL) mirin. Reserve.
2. In a mixing bowl, dress warm rice with rice wine vinegar and mirin. When coated evenly, combine with the lentils. Hold warm for service.
3. In a tilt skillet, cook carrots, edamame, daikon, and mushrooms with sesame oil and sesame seeds, until vegetables are warmed through but still hold texture, approximately 4 minutes over medium to high heat.
4. To serve, divide the rice/lentil mixture and vegetables equally between 10 bowls. Garnish with ¼ cup (60 mL) of wakame, a skewer of chicken, and drizzle of peanut sauce.