Miso is a traditional Japanese seasoning.
Miso paste is produced by mixing fermented soybeans with salt and a fungus called Koji. Sometimes rice, parsley, seaweed or other ingredients are added. It can be used in sauces, dips, soups and other dishes to Use produce a rich “umami” intensity of flavour,
Miso paste is usually salty, but its flavour and aroma depend on the ingredients and fermentation process. It comes in either white or red, with the latter having a slightly stronger flavour. Use whichever one you have or can find in your local supermarket or Asian grocery store. Once opened it keeps for ages in the fridge.
Today’s recipe was inspired by a dish we were served at Raku restaurant in Canberra.
1 kg pumpkin
2 Tbs olive oil
Miso sauce:
¼ cup Miso paste
1 Tbs grated ginger
1 Tbs sesame oil
1 Tbs runny honey
1 Tbs water
2 tsp rice vinegar (or any other vinegar)
1 tsp chilli paste or sauce
To garnish:
1 Tbs sesame seeds, lightly toasted
Fresh coriander leaves
Preheat oven to 180°C. Leave skin on the pumpkin, remove seeds and cut into wedges about 2cm thick. Place on a baking tray lined with baking paper, in a single layer. Brush pumpkin with the olive oil. Bake for 15 minutes then remove from the oven, turn pumpkin wedges over and brush them with the remaining olive oil. Return to the oven for 10 minutes.
Meanwhile mix all ingredients for the Miso sauce in a food processor. Spoon over the pumpkin. Return to the oven for 10 minutes, or until starting to brown. It might need 15 mins. Turn the wedges over and coat them with remaining Miso sauce. Cook for a further 10-15 minutes or until nicely glazed as in the photo.
Garnish with sesame seeds and coriander. Serve hot or at room temperature either alone or with steamed rice, or as a side dish with salmon, chicken or beef.
Serves 4-6
