2 tbsp groundnut oil
300g white or chestnut mushrooms, halved (or quartered if large)
2 garlic cloves, sliced
15g fresh root ginger, sliced
2 star anise
1 red chilli, thickly sliced
4 tbsp mirin
4 tbsp light soy sauce
toasted sesame seeds and sliced salad onions, to serve
Braised mushrooms and squash with soy and ginger
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
1. Halve the squash (you can use kabocha, queen, butternut or onion varieties), trim the top and base, then remove the central seeds and pulp with a spoon. Slice the halves into slim wedges, leaving the skin on if it isn’t too thick and tough.
2. Put 1 tbsp oil in a large frying pan or wok (with a lid to hand) and set over a medium-high heat. Fry the squash for 10-15 minutes, tossing regularly, until well browned; set aside on a plate. Add the remaining 1 tbsp oil to the pan with the mushrooms and cook for 3 minutes, shaking the pan occasionally, until browned.
3. Add the garlic, ginger, star anise and chilli and cook for a further 2 minutes. Return the squash to the pan and add the mirin and soy sauce. Reduce the heat, cover with a tight-fitting lid and braise gently for 12-15 minutes, until the squash is tender, but still holds its shape. Season and serve, scattered with the toasted sesame seeds and sliced salad onions, plus some steamed rice alongside, if liked.