Miso-Glazed Wagyu Beef Meatballs with Togarashi Crema

Steps

1. Bring a kettle to the boil. Bring a pot of hot salted water to the boil.
2. Add sesame oil, rice, boiling water measure and a pinch of salt to a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. In a bowl, combine beef with breadcrumbs and salt measure, until well combined. Use a tablespoon measure and lightly oiled hands to shape mixture into small balls (be gentle; if meatballs are packed too tightly, they can turn out tough).
4. Heat oil in a frypan on medium heat. Cook meatballs for 8-10 minutes, turning frequently, until cooked through. Drain off excess fat in last minute of cook time and add first measure of miso glaze to coat meatballs. Rest, covered, for 2-3 minutes.
5. Add broccolini and beans to pot of boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot and season to taste with salt.
6. Cut radish into matchsticks.
7. Top rice and meatballs with radish, second measure of miso glaze and coriander. Serve greens on the side and drizzle with togarashi crema.