Sticky roasted pumpkin and miso rice bowls

Name: Sticky roasted pumpkin and miso rice bowls
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: ¼ Kent pumpkin, deseeded and cut into wedges; ¼ cup kecap manis; ¼ cup rice wine vinegar; 2 tbsp red miso; 2 tbsp sesame oil; 1 tbsp finely grated ginger; 1 cup sushi rice, rinsed; ½ cup podded edamame; 400g whole edamame pods; 1 zucchini, grated

Jessica Brook

June 22, 2023

Rice bowls with sticky roasted pumpkin.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

Tumble pumpkin wedges in a vibrant dressing, roast until sticky and yielding, and serve over rice with other green vegetables. Dinner sorted with no regrets.

Ingredients

¼ Kent pumpkin, deseeded and cut into wedges
¼ cup kecap manis
¼ cup rice wine vinegar
2 tbsp red miso
2 tbsp sesame oil
1 tbsp finely grated ginger
1 cup sushi rice, rinsed
½ cup podded edamame
400g whole edamame pods
1 zucchini, grated

To serve

micro purple shiso
shichimi togarashi

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Prepare a large baking tray by lining with non-stick baking paper. In a small bowl, mix together the kecap manis, vinegar, miso, oil and ginger.
Step 2
Place the pumpkin wedges on the prepared tray and drizzle with half the dressing. Season with pepper and roast for 20 minutes, turning halfway through the cooking time.
Step 3
Meanwhile, place the rice in a medium saucepan with 1½ cups of water. Place over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat, add the podded edamame and stand, covered with a lid, for 5 minutes. Fluff with a fork and divide between bowls.
Step 4
Blanch the whole edamame in boiling salted water for 2 minutes, or until just tender. Drain.
Step 5
Serve the rice topped with pumpkin, raw zucchini and whole edamame. Finish with shiso leaves, remaining dressing and a sprinkle of shichimi togarashi.