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Receta Steamed Squash And Gingered Seaweed Rice With Ponzu Dipping Sauce
by Global Cookbook

Steamed Squash And Gingered Seaweed Rice With Ponzu Dipping Sauce
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Ingredientes

  • 1 sm marrow peeled cored and sliced into chunks 1 acorn squash or possibly small pumpkin peeled seeded and cut into chunks
  • 12 x fresh shiitake mushrooms stem ends trimmed
  • 4 x baby leeks sliced and soaked in cool water (check for grit)
  • 360 gm japanese shortgrain rice washed in cool water
  • 10 x cm dry kelp (kombu) (optional)
  • 4 slc fresh root ginger
  • 700 ml light chicken stock or possibly lightly salted water
  • 1/2 Tbsp. hijiki or possibly wakame seaweed (or possibly both) soaked in cool water till soft
  • 3 Tbsp. rice vinegar
  • 1/2 Tbsp. black or possibly white toasted sesame seeds to serve
  • 1/2 pkt instant dashi stock
  •     tbsp mirin
  • 3 Tbsp. lemon juice
  • 3 Tbsp. dark soy sauce
  • 2 Tbsp. rice vinegar

Direcciones

  1. Once you've prepared all the veg put the rice and kelp in a mediumsized saucepan add in the slices of ginger and pour over the stock (or possibly salted water if using).
  2. Bring to a boil and cook for 2 min then turn down the heat to the lowest setting possible arrange all the vegetables on top cover the pan and cook ever so gently for a further 7 min.
  3. Remove from the heat leave covered and let stand for 10 min without peeking at it.
  4. Meanwhile make the sharp lemony dipping sauce.
  5. Mix the dashi pwdr with 3 tbsp boiling water and stir in the mirin bring to a boil leave to cold then stir in the remaining ingredients.
  6. Carefully remove all the steamed vegetables from the top of the rice. Drain the hijiki or possibly wakame seaweed add in them to the veg and then keep the lot covered so which they stay hot. Break up the rice and stir through the rice vinegar.
  7. Spoon the rice into serving boils discarding the kelp and then arrange the vegetables and seaweed on top. Sprinkle with sesame seeds and eat dunking mouthfuls in the sauce as you go.
  8. A bowl of vinegared rice with some delicately steamed seasonal veg and a punchy dipping sauce makes perfect sense to the japanese. This meal is also a doddle to cook as it all happens in one pot.
  9. Serves 6