Sticky roasted pumpkin and miso rice bowl

Ingredients

Serves 4

  • 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

  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.

  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.

  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.

  4. Blanch the whole edamame in boiling salted water for 2 minutes, or until just tender. Drain.

  5. Serve the rice topped with pumpkin, raw zucchini and whole edamame. Finish with shiso leaves, remaining dressing and a sprinkle of shichimi togarashi.