1 tbsppowdered dashi (see note)1 tbspgrapeseed oil750 gmJap pumpkin (about ½), cut into 2.5cm wedges 115 gm(½ cup) pearl barley, soaked overnight in cold water, drained40 mlsake2 tspsoy sauce2 tspshiro miso (see note)100 gmsilken tofu, cut into 3cm-pieces4green onions, cut into 5cm-lengthsTo serve:crusty white bread
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.