Mushroom & Pepper Lettuce Cups

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Meanwhile, carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs ands seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and a drizzle of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the tahini, soy sauce, maple syrup, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined.

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond), in the pan, transfer to a plate. Cover with foil to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve the lettuce leaves, cooked rice, cooked shrimp, cooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!