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.
Ingredients
Method
Main
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.
Powdered dashi and shiro (white) miso are available from Japanese grocers.
Drink Suggestion: Amontillado sherry. Drink suggestion by Max Allen
Notes
