Winter melon donut stew

Cut off both stems of the winter melon and cut into 3-4cm round slices. Peel the skin and use a sharp knife to scoop out the seeds. Place in boiling water with salt (not included in the recipe) and parboil for about 20 minutes

Put A and winter melon in a pot and heat. Once boiling, cover with aluminum foil and simmer for about 20 minutes

Remove the winter melon and add the beef to the remaining broth, cooking it through. Skim off any scum along the way

Dissolve the miso in the sauce and remove it when the beef is completely cooked. Simmer the remaining sauce until it thickens

Place the winter melon on a plate and place the beef in the center of the donut shape. Pour the sauce over it and top with shredded green onions