When I’m feeling the need for a meal that can impart a bit of love and affection, this wholesome braise is always a success. The original recipe that I have adapted is from the Gourmet Traveller Asian Favourites. I usually double the recipe, as I think the flavours are even more pronounced the next day when the barley grains have been left to marinate and soak up all the confidence of this flavourful broth.
Combine 1tbsp powdered dashi with 500ml warmwater and set aside. Heat oil in a large heavy based casserole dish and cook wedges of about ½ a jap pumpkinin batches until golden brown. Add ½ cup pearl barley, 40ml sake, 2 tsp soy and the dashi liquid. Reduce the heat and let simmer until the pumpkin is just tender, this should take about 30 minutes. Just before the pumpkin is cooked, add in an assortment of mushrooms. I love using a mix of different sizes and textures to add a bit of curiosity to the dish. Stir through 2 tsp shiro miso,add 100g silken tofu and 4 finely sliced green onions, simmering until onion is tender and tofu is warmed through. Garnish with fried shallots and coriander.
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