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.
Ingredients
For the dressing:
45g Urban Hippie miso paste
1 clove of garlic, peeled and grated
1 tsp Japanese soy sauce
1/4 cup Cooking oil
1/8 cup Rice Wine Vinegar
For the pumpkin:
1 small pumpkin
2 Tbsp Cooking oil
1 tsp Olivado Sesame Oil
For the dashi stock:
1 dashi powder sachets mixed in 2 cups of water
1 tsp Japanese soy sauce
2 Tbsp Mirin
To serve:
2 Spring Onion thinly sliced, for garnish
1 fresh red chilli thinly sliced, for garnish
Method
For the dressing: In a small bowl combine the miso with the garlic, soy sauce, oil and vinegar. Set aside
For the pumpkin: 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