Name: Pumpkin, pearl barley and miso braise
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

Pumpkin, pearl barley and miso braise

Australian Gourmet Traveller recipe for pumpkin, pearl barley and miso braise

Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

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

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

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

Styling by Rodney Dunn

Styling by Élodie Rambaud

Ingredients

Method

Main

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