Recipe for Steamed Squash and Gingered Seaweed Rice with Ponzu Dipping Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
1 sm marrow peeled cored and sliced into chunks 1 acorn squash or small pumpkin peeled seeded and cut into chunks
12 x fresh shiitake mushrooms stem ends trimmed
4 x baby leeks sliced and soaked in cold water (check for grit)
360 gm japanese shortgrain rice washed in cold water
10 x cm dried kelp (kombu) (optional)
4 slc fresh root ginger
700 ml light chicken stock or lightly salted water
1/2 tbl hijiki or wakame seaweed (or both) soaked in cold water until soft
3 tbl rice vinegar
1/2 tbl black or white toasted sesame seeds to serve
----------------- For the ponzu dipping sauce: ----------------
1/2 pkt instant dashi stock
tbsp mirin
3 tbl lemon juice
3 tbl dark soy sauce
Instructions:
Instructions: Once youve prepared all the veg put the rice and kelp in a mediumsized saucepan add the slices of ginger and pour over the stock (or salted water if using).

Bring to a boil and cook for 2 minutes 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 minutes.

Remove from the heat leave covered and let stand for 10 minutes without peeking at it.

Meanwhile make the sharp lemony dipping sauce.

Mix the dashi powder with 3 tbsp boiling water and stir in the mirin bring to a boil leave to cool then stir in the remaining ingredients.

Carefully remove all the steamed vegetables from the top of the rice. Drain the hijiki or wakame seaweed add them to the veg and then keep the lot covered so that they stay warm. Break up the rice and stir through the rice vinegar.

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.

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.

Serves 6

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