Japanese Hōtō Style Grilled Pumpkin and Vegetables

Introduction

Inspired by the traditional Hōtō dish, this Japanese-style grilled pumpkin and winter vegetables recipe delivers a perfect balance of smoky char and sweet earthiness. Cooked entirely on the Arteflame grill, the vegetables develop a caramelized sear while staying tender. A rich miso dipping sauce enhances the umami flavors. This dish is an ideal showcase of open-flame grilling with layered flavors and textures.

Ingredients

• 1 small kabocha pumpkin, sliced into thick wedges
• 1 carrot, sliced diagonally
• 1 sweet potato, sliced
• 1 daikon radish, sliced
• 1 onion, halved
• 1 red bell pepper, sliced
• 3 shiitake mushrooms, stems removed
• 2 tbsp unsalted butter, melted
• 1/4 cup white miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds

Instructions

Step 1: Fire up your Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill and stack firewood over them.
3. Light the paper napkins and allow the fire to build.
4. In about 20 minutes, the grill will reach optimal temperature for cooking.

Step 2: Prepare your miso dipping sauce

1. In a small bowl, whisk together white miso, soy sauce, mirin, sesame oil, grated ginger, honey, and rice vinegar.
2. Sprinkle in toasted sesame seeds for added texture.
3. Set the sauce aside for serving.

Step 3: Grill the vegetables

1. Brush the pumpkin, carrot, daikon radish, sweet potato, onion, mushrooms, and red bell pepper with melted unsalted butter.
2. Place the vegetables on the hot flat cooktop, positioning firmer vegetables like pumpkin and sweet potato closer to the center where it's hotter.
3. Grill each side for about 5-7 minutes until golden brown with caramelized edges.
4. Move the vegetables to the outer edges of the cooktop to keep warm while finishing the grilling.

Step 4: Serve

1. Arrange the grilled vegetables on a platter.
2. Drizzle some miso dipping sauce over the top, or serve it on the side for dipping.
3. Garnish with extra sesame seeds and enjoy!

Tips

• For a smokier flavor, use cherry or oak firewood when grilling.
• Thicker slices help retain moisture and develop a great char.
• Grilling mushrooms last prevents them from drying out.
• Adjust the heat zones by moving vegetables to different parts of the cooktop.
• Add a drizzle of yuzu juice for a fresh citrusy twist.

Variations

1. Spicy Miso Variation: Add 1 tsp of chili paste or Sriracha to the miso sauce for extra heat.
2. Garlic Butter Variation: Mix minced garlic into the melted butter before brushing the vegetables.
3. Teriyaki Glazed Variation: Substitute soy sauce with teriyaki sauce for a slightly sweeter finish.
4. Sesame Soy Variation: Increase sesame oil to 2 tsp and add roasted sesame seeds while grilling.
5. Citrus Zest Variation: Zest some yuzu or lemon over the grilled vegetables before serving.

Best pairings

• Grilled miso-marinated chicken for a complete meal.
• A side of Japanese rice or soba noodles to soak up the sauce.
• Lightly grilled tofu for additional protein.
• A crisp, chilled sake to enhance umami flavors.
• Pickled vegetables for refreshing acidity.

Conclusion

This Japanese Hōtō-inspired grilled vegetable dish offers a comforting, smoky-sweet flavor perfect for any gathering. The Arteflame grill ensures even searing without burning, while the miso dipping sauce ties everything together with umami richness. Try different variations to customize flavors to your liking!