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Pumpkin, pearl barley and miso braise

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

By Rodney Dunn
  • 10 mins preparation
  • 40 mins cooking plus soaking
  • Serves 4
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Pumpkin, pearl barley and miso braise
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.


  • 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


  • 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

  • Author: Rodney Dunn