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Pumpkin, pearl barley and miso braise

You'll need

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


  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

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