Whisk the miso, soy, sesame oil, mirin, honey and ¼ cup water. Set aside.
Fry mushrooms in the oil with the whites of the spring onion (chopped) and garlic for 10 minutes until all the moisture has evaporated.
Pour in the sauce and sizzle for 1-2 minutes.
Top some freshly cooked rice with some mushrooms and garnish with the green parts of the spring onion (finely sliced) and some sesame seeds.
