Brown-Rice Bowl with Kabocha Squash and Shiitakes

Prep Time:
20 mins
Total Time:
35 mins

Lapsang souchong tea gives this dish a subtle smoky flavor -- similar to that of dashi, a broth used in Japanese soups (including miso). For a heartier meal, add a poached egg or wedges of avocado on top.


  • ½ medium kabocha squash, seeded and cut into 1-inch wedges

  • 2 cups shiitake-mushroom caps, halved if large (4 ounces)

  • 4 cups strongly brewed Lapsang souchong tea

  • 1 tablespoon sugar

  • 3 tablespoons reduced-sodium soy sauce

  • 1 teaspoon rice-wine vinegar

  • Kosher salt

  • 3 cups cooked brown rice

  • 2 cups shredded baby bok choy


  1. Cut each wedge of squash crosswise into thirds. Combine with mushrooms and tea in a saucepan. Bring to a simmer; cook until squash is tender, about 10 minutes. Stir in sugar, soy sauce, and vinegar. Season with salt. For each serving, place 3/4 cup rice in a bowl; top with squash, mushrooms, 1/2 cup baby bok choy, and broth.

    brown rice bowl with squash and shiitakes
    Alpha Smoot
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