Pumpkin braised in miso with brown rice and greens
Photo by Babiche Martens
- Preheat oven to 170C. Remove the seeds from the pumpkin and slice into wedges. Heat a frying pan then cook over a high heat until golden.
- Place the pumpkin into a casserole or a baking dish. Spoon over the rice and the peeled garlic cloves.
- Combine the sake, dashi, miso, mirin and soy sauce with two cups of water and whisk. Pour over the pumpkin.
- Cover tightly and cook for 40 minutes. Uncover then tuck the quartered bok choy among the pumpkin, add more water if necessary then cook for a further 10 minutes.