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Main course · Japanese

Kabocha no Nimono (Simmered Squash in Soy and Dashi)

30 min Serves 4 ~390 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g butternut squash, cubed
  • 1 tsp vegan kombu dashi powder
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp caster sugar
  • 300 g sushi rice
  • 1 tbsp toasted sesame seeds

Nutrition (per serving)

Calories
390 kcal
Protein
8.1 g
Carbohydrate
83.3 g
of which sugars
11.4 g
Fat
1.9 g
of which saturates
0.3 g
Fibre
4.4 g
Salt
2.20 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Whisk the vegan kombu dashi powder into 300ml water in a wide pan.

  3. 3

    Add the squash, soy sauce, mirin and caster sugar and bring to a simmer.

  4. 4

    Cover with a lid slightly ajar and cook for 15-18 minutes, turning the pieces once, until a skewer slides through the squash easily.

  5. 5

    Uncover and simmer for 3-4 minutes more until the liquid has reduced to a light glaze that coats the squash.

  6. 6

    Serve over bowls of the rice, scattered with the toasted sesame seeds.

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