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DASHI BRAISED PUMPKIN WITH WHITE MISO DRESSING

DASHI BRAISED PUMPKIN WITH WHITE MISO DRESSING

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.

Prep: 15 minutes
Cook Time: 30 minutes
Serves: 4

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.

Ingredients

for the dressing:

45 g Urban Hippie miso paste

1 clove of garlic peeled and grated

1 teaspoon Japanese soy sauce

1/4 c Cooking oil

1/8 c Rice Wine Vinegar

 

for the pumpkin:

1 small pumpkin

2 tablespoons Cooking oil

1 teaspoon Olivado Sesame Oil

 

for the dashi stock:

1 dashi powder sachets mixed in 2 cups of water

1 teaspoon Japanese soy sauce

2 tablespoons Mirin

 

to serve:

2 Spring Onion thinly sliced, for garnish

1 fresh red chilli thinly sliced, for garnish

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