Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad

Name: Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: ¼ cup store-bought tonkatsu sauce (see note); 2 tbsp mirin; 2 tbsp sesame oil; 2 tsp caster sugar; ½ butternut pumpkin (squash), seeds removed, flesh cut into thin wedges; 2 tbsp lemon juice; 1 tsp wasabi paste; 1 Lebanese cucumber, finely chopped; 2 spring onions, thinly sliced; 2 cups cooked brown rice, cooled; 1 green chilli, thinly sliced; 30g (about 1 cup) , to serve

Roast, relax, repeat with this big-flavoured vegan salad featuring sticky, caramelised pumpkin.

Jessica Brook

July 16, 2025

Roasted pumpkin and brown rice salad gets a Japanese twist. James Moffatt

easyTime:30 mins - 1 hourServes:4

This warm Japanese-inspired roasted pumpkin and brown rice salad is an easy and satisfying midweek meal that happens to be vegan.

Ingredients

¼ cup store-bought tonkatsu sauce (see note)
2 tbsp mirin
2 tbsp sesame oil
2 tsp caster sugar
½ butternut pumpkin (squash), seeds removed, flesh cut into thin wedges
2 tbsp lemon juice
1 tsp wasabi paste
1 Lebanese cucumber, finely chopped
2 spring onions, thinly sliced
2 cups cooked brown rice, cooled
1 green chilli, thinly sliced
30g (about 1 cup) shiso leaves, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional) and prepare a large baking tray by oiling lightly.
Step 2
Combine the tonkatsu sauce with 1 tablespoon of the mirin, 1 tablespoon of the sesame oil and the sugar in a small bowl. Season with pepper.
Step 3
Place the pumpkin on the prepared tray and drizzle with the tonkatsu dressing. Place in the oven and cook for 20 minutes, brushing frequently with the pan juices, until the pumpkin is caramelised and sticky.
Step 4
Meanwhile, whisk together the lemon juice, wasabi and the remaining mirin and sesame oil in a large bowl. Season with salt and pepper. Add the cucumber and spring onion and toss to combine. Add the rice and chilli and gently toss to combine.
Step 5
Serve the pumpkin scattered with the rice salad and shiso leaves.

NOTE

Tonkatsu sauce is often made with Worcestershire sauce, which may contain fish sauce. Look for plant-based version if you’re cooking for vegetarians or vegans.