Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×