Stewed Japanese style pumpkin is a quick way to add a vegetable side dish to a meal.
1 Japanese style pumpkin, or kabocha. Left unpeeled, the seeds and stem should be removed and the flesh cut into 1 inch by 1 inch pieces.
2 cups niban dashi
1 tbsp sugar
2 tbsp mirin
1 tsp salt
1 tbsp soy sauce
In a greased pot over medium heat, brown the kabocha pieces evenly. Add the dashi and boil. Once it comes to a boil, reduce the heat to a simmer and cover. Cook until tender then add sugar, mirin, salt and soy sauce. Stir and cook about 5 minutes more, then serve.