Pumpkin, pearl barley and miso braise | Gourmet Traveller

Ingredients

• 1 tbsp powdered dashi (see note)
• 1 tbsp grapeseed oil
• 750 gm Jap pumpkin (about ½), cut into 2.5cm wedges
• 115 gm (½ cup) pearl barley, soaked overnight in cold water, drained
• 40 ml sake
• 2 tsp soy sauce
• 2 tsp shiro miso (see note)
• 100 gm silken tofu, cut into 3cm-pieces
• 4 green onions, cut into 5cm-lengths
• To serve: crusty white bread