|800 g||Pumpkin, skin removed if preferred (Main)|
|1 cup||Brown rice, soaked in boiling water for 1 hour (Main)|
|8 cloves||Garlic, peeled|
|3 tsp||Miso paste (Main)|
|3 tsp||Soy sauce|
|3||Bok choy, quartered|
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- 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.