DASHI BRAISED PUMPKIN WITH WHITE MISO DRESSING
Dashi is a magical ingredient that adds a hint of smokiness and umami to any creation. This dish is great warm or at room temperature and can be made ahead of time and can be served as a side to any grilled meat or seafood.
Serves: 4, as a side dish Prep time: 15 mins Cook time: 30 mins
45 grams Hikari Organic White Miso
1 clove garlic, peeled and grated
1 teaspoon Yamasa soy sauce
1/4 cup cooking oil
1/8 cup Mizkan rice wine vinegar
1 small pumpkin
2 tablespoons cooking oil
1 teaspoon sesame oil
1 x 5-gram sachet of Shimaya Dashino-moto Dashi Powder, mixed with 1 cup hot water
1 tablespoon Yamasa soy sauce
2 tablespoons mirin
2 spring onions, thinly sliced, for garnish
1 red chilli, thinly sliced, for garnish
In a small bowl combine the miso with the garlic, soy sauce, grapeseed oil and vinegar. Set aside.
Cut the buttercup in half, remove the seeds and cut into about 6 moon shapes.
Heat a large pan over medium-high heat. Add both oils to the pan then add the pumpkin.
Cook for 3-4 mins until slightly brown, turn pumpkin over and cook for a further 3-4 mins.
Add all the dashi stock ingredients, and simmer for about 15 – 20 mins, (flipping the pumpkin over halfway through cooking) or until pumpkin is tender when pierced with a sharp knife.
Toward the end of cooking, the liquid will turn syrupy.
Shake the pan to coat all pumpkin pieces well before removing them to a serving plate.
Spoon the miso dressing over the pumpkin and garnish with the spring onion and chilli.