Japanese Style Simmered Sweet Kabocha Japanese cooking recipe

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1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce

1Cut kabocha into small chunks about 1 and 1/2 inch cube.
2Leave skin on (the texture of the cooked skin is great!).
3Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
4Place the pan in high heat and bring it to boil.
5Turn down the heat to low.
6Simmer kabocha until the liquid is almost gone.
7Serve warm or cold. (I prefer it cold).

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