Vegetable Rice Bowl

Prepare rice according to the package instructions. Clean the oyster mushrooms, cut them a little smaller depending on the size, fry in heated olive oil for about 2-3 minutes and drizzle with 2 tablespoons of Ponzu.

Slice the carrots and cucumbers into thin slices. Slice the spring onions finely.

Mix the remaining Ponzu, sesame oil, cream, 1-2 tablespoons of vinegar, agave syrup and sesame for the dressing and season with pepper. Roughly chop cashew nuts.

Arrange rice, oyster mushrooms, cucumber, carrots and herby salad in bowls and drizzle with the dressing. Boil two litres of water with the remaining vinegar for the poached eggs. Break the eggs one by one into a soup ladle, carefully slide them into the water and cook for 6-8 minutes.

Arrange an egg on each bowl, garnish with spring onions and cashew nuts and serve.