Ingredients:
1 Small Japanese pumpkin
1 cup dashi stalk or water
4 tablespoons suagr white or brown
1 tablespoon soy sauce
Directions:
Cut Pumpkin into 1 and 1/2 inch chunks
Leave skin on if you like.
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 pumpkin until the liquid is almost gone. Toss in a couple tablespoons of butter and serve warm or cold.
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