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Pumpkin, pearl barley and miso braise

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

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