- 1 kg of pumpkin, seeds and pulp removed, cut in bite size pieces
- 3 cups of ichiban dashi
- 3 table spoons of sugar
- 3 table spoons of mirin
- 3 table spoons of sake
- 2 table spoons of light soy sauce
- pinch of salt
- Combine all indredient except pumpkin in a pan, give it a stir, add pumpkin.
- Bring to boil, reduce heat and simmer 20 min, till pumpkin is tender.
- Remove from heat and keep pumpkin in liquid about 20 min. Serve in room temperature or warmed up.