FEATURE RECIPE
Pumpkin, pearl barley and miso braise

Pumpkin, pearl barley and miso braise

Miso is one of the most comforting flavours, so it’s only natural to use it in a braise. Serve this dish on its own or as an accompaniment to seared, thinly sliced beef. You’ll need to begin this recipe a day ahead.

Serves 4

Cooking Time Prep time 10 mins, cook 40 mins (plus soaking)



1 tbsp   powdered dashi (see note)
1 tbsp   grapeseed oil
750 gm   Jap pumpkin (about ½), cut into 2.5cm wedges
115 gm   (½ cup) pearl barley, soaked overnight in cold water, drained
40 ml   sake
2 tsp   soy sauce
2 tsp   shiro miso (see note)
100 gm   silken tofu, cut into 3cm-pieces
4   green onions, cut into 5cm-lengths
To serve:   crusty white bread


1 Combine dashi with 500ml warm water and set aside. Heat oil in a large flameproof casserole, add pumpkin and cook, in batches, over high heat until golden (3-4 minutes). Add barley, sake, soy and dashi liquid. Reduce heat to low-medium and simmer until pumpkin is just tender (25-30 minutes). Stir through miso, add tofu and onion, simmering until onion is tender and tofu is warmed through (1-2 minutes). Serve immediately with bread.

Note Powdered dashi and shiro (white) miso are available from Japanese grocers.

Drink Suggestion Amontillado sherry.

RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Rodney Dunn and Elodie Rambaud DRINK SUGGESTION Max Allen

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