1 pack Harvey Beef Premium Beef Mince Miso Roast Pumpkin
600g butternut pumpkin, sliced into 1cm thick wedges, skin left on.
1 Tbsp miso paste
1 Tbsp toasted sesame oil
1 Tbsp corn flour
2 tsp fresh ginger, finely grated
1 Tbsp toasted sesame oil
3 Tbsp soy sauce
1 Tbsp miso paste
1 tsp caster sugar
¼ cup water Sticky Rice
1 ½ cups sushi rice
1 Tbsp white vinegar
1 tsp caster sugar
3 Tbsp soy sauce To Serve
120g snow peas, trimmed and halved
3 spring onions, thinly sliced
½ bunch coriander, leaves picked
1 red chili, finely sliced
Black sesame seeds (optional)
Pre-heat oven to 200 °C
1. To prepare pumpkin, combine miso paste and toasted sesame oil in a small bowl.
2. Place pumpkin wedges in a single layer on a lined oven tray. Brush or spoon over miso dressing
3. Cook pumpkin for 15-20 minutes or until tender. Remove from oven and set aside.
4. In the meantime, place beef mince in a bowl and break up with a fork. Sprinkle over cornflour and grated ginger. Stir to mix through.
5. Heat oil in a fry pan over high heat. Add beef mince and cook, stirring occasionally, until meat is starting to brown (approximately 4 minutes)
6. Add to the mince the soy sauce, miso paste, sugar and water. Toss with a wooden spoon until cooked through (4-5 minutes).
7. Reduce heat to medium low and continue to cook until sauce has thickened. Set aside.
8. Prepare sushi rice by following packet instructions. Once cooked, add white vinegar, caster sugar and soy sauce to rice. Stir through and allow to cool.
9. Once cooled, roll sushi rice into golf-ball sized pieces. TIP: use wet hands to prevent the rice from sticking when rolling. Makes approximately 25 balls. To Assemble Makes 5 meals
Place five sushi rice balls into each container, add miso beef mince, 4 wedges of roasted pumpkin and 4-5 snowpeas. Top with a scattering of snowpeas, chilli and black sesame seeds. To Reheat
Re-heat in the microwave for 2-3 minutes on high or enjoy this dish cold. COOKS NOTES
Choose gluten free soy sauce for a gluten free option.