Steamed Squash And Gingered Seaweed Rice With Ponzu Dipping Sauce Recipe

• 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

Directions