| | Directions | | Remove the seeds of the pumpkin. Also remove part of the skin so that seasoning will penetrate. Cut the pumpkin into eating pieces. In a flat bottomed pan, arrange the pumpkin so that the skin is at the bottom, add 1 1/2 cups Dashi, bring to a boil and cook about 3 minutes with a smaller than the actual lid in a low flame. Add 1 1/2 sugar, sake 2 Tbsp. and cook 5 to 6 minutes longer. Then add Mirin, 1 1/2 Tbsp. lite soy sauce and cook until the pumpkin is soft. After turning off the heat, leave as it is for 3 minutes for the seasoning to settle. When cooking be sure that the heat is not too strong as to break up the pumpkin. |
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| Ingredients | | - |  | Pumpkin |
| - | | 1 1/2 cups Dashi (Japanese soup stock) |
| - | | 1 1/2 tablespoons sugar |
| - | | 2 tablespoons sake |
| - | | 1 1/2 tablespoons Mirin (Sweet Japanese cooking wine) |
| - | | 1 1/2 tablespoons lite soy sauce |
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