Ingredients
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 Tbsp | Sake |
1 Tbsp | Dashi |
3 tsp | Miso paste (Main) |
3 tsp | Soy sauce |
2 tsp | Mirin |
3 | Bok choy, quartered |
Directions
- 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.