Ingredients:
1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce
Directions:
Cut kabocha into small chunks about 1 and 1/2 inch cube.
Leave skin on (the texture of the cooked skin is great!).
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
Place the pan in high heat and bring it to boil.
Turn down the heat to low.
Simmer kabocha until the liquid is almost gone.
Serve warm or cold. (I prefer it cold).
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.