Barley Hotpot

By Nicola McCarthy

Serves 4

A real ‘hearty’ stew that will help discharge animal fat and oil from the body.

1 piece Kombu, rinsed
4 Dried Shiitake Mushrooms, covered with water and soaked for 10 mins
1 cup Hulled Barley, washed
1 cup Sweet Pumpkin/Butternut Squash, cut into bite sized pieces
½ cup Dried Daikon, cover with water and soak for 10 mins (keep soaking water)
1 cup Fresh Daikon, chopped into bite-sized pieces
1 Leek (green part only), finely sliced
Approx. 2 tsp per person Shiro (White) Miso, mixed in a bowl with a little water
1” Ginger, finely chopped or grated (or 1 tsp Ginger Powder)
1 Sachet Instant Dashi Kombu/Shiitake
Water

Put barley in a pressure cooker, add 2 x water to barley (i.e. 1 ½ cups Hulled Barley plus 3 cups water), and a pinch of sea salt. Pressure cook for 50 minutes.
In another large saucepan, make a stock by adding 4 cups water, kombu & dried shiitake mushrooms, bring to a boil and simmer for 10-15 minutes
Remove the shiitake mushrooms for the stock and slice, removing the ‘woody’ part of the stem and set aside
Add cooked barley to the stock and cook for a further 10 minutes
Add pumpkin, dried daikon (including soaking water) and sliced shiitake mushrooms to the barley and cook for 5 minutes
Add fresh daikon, cook for 3-4 minutes, then add the leek
Season to taste using Shiro Miso (approx 1 heaped tsp of miso per person), add ginger and dashi
Add enough water to make into a thick ‘soupy’ consistency

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