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Main course · Japanese

Prawn and Mangetout Nimono in Dashi-Soy Broth

20 min Serves 4 ~396 kcal/serving ~£8.20 (£2.05/serving) Dairy-freeKid-friendlyPescatarian

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Ingredients

  • 400 g raw king prawns, peeled and deveined
  • 150 g mangetout
  • 1 carrots, sliced
  • 1 tsp dashi stock powder
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 300 g sushi rice

Nutrition (per serving)

Calories
396 kcal
Protein
24.4 g
Carbohydrate
68.9 g
of which sugars
7.6 g
Fat
1.2 g
of which saturates
0.4 g
Fibre
2.7 g
Salt
2.65 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 dashi stock powder into 300ml water in a wide pan, add the soy sauce and mirin and bring to a simmer.

  3. 3

    Add the carrot and simmer for 4-5 minutes until starting to soften.

  4. 4

    Add the mangetout and prawns and simmer for 3-4 minutes until the prawns are pink and curled and the mangetout is just tender.

  5. 5

    Serve over bowls of the rice, spooned with the broth.

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