3 stalks (optional)
(Japanese spring onion preferred)
Seasoning
Soy sauce (Japanese)
1 1/2 Tablespoon
Sugar
2 Tablespoon
Salt
1/4 teaspoon
Sake
1 Tablespoon
Steps
Wash pumpkin skin well, remove seeds and cut into big pieces (6 cm).
Boil Dashi and add pumpkin. Cook for about 20 to 30 minutes at medium heat until slightly tender, covered at all time.
Add seasoning and cook for another 10 to 15 minutes at low heat to reduce broth. When tender, turn off heat and leave the pumpkins to cool a little while remaining covered.
Put pumpkin pieces in small bowls to be served individually. Pour little broth to pumpkin and sprinkle with chopped spring onion.
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