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
- 1Combine 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