Soak the Shiitake mushrooms in boiling water for about 30 minutes.
Strain the water with a sieve and set aside.
Steam the rice after rinsing it for about 30 minutes. Leave it covered off the heat for another 10 minutes.
In a pan, pour the extra virgin olive oil and heat it. Add the thinly sliced onion, diced pumpkin, and sliced Shiitake mushrooms.
Let it season for 5 minutes and add the mirin. Let it evaporate for a few minutes while cooking.
Add the water mixed with the mushroom soaking water, totaling 200 g.
Add the tablespoon of miso, stir to dissolve, and cover with a lid. Cook for 15 minutes. It should not be too soupy.
Serve the pumpkin accompanied by the steamed rice.
I didn't use salt by choice, for me the flavor was just right. Season to taste if desired.
Japan
| Energy (kcal) | 139.85 |
| Carbohydrates (g) | 27.14 |
| of which Sugars (g) | 19.14 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 6.26 |
| Fiber (g) | 4.08 |
| Sale (g) | 0.05 |
