In a bowl combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, stir to mix through.
In another bowl whisk together with a fork the egg and a dash of milk.
Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205 degrees C). To test if it's at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it's ready.
Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame / panko crumb mixture until they get an even crumb coating.
In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
Combine all the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
Start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish with adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots.
Serve with the miso dressing poured over the top.
Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient.
Servings 2