Kabocha No Nimono Stewed Pumpkin Squash Japan Japanese cooking recipe

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Ingredients
600-700 g pumpkin, chopped into chunks (about 2 inches each way)
200 ml water
3 tablespoons sugar
3 tablespoons Japanese soy sauce

Directions
1Prepare the pumpkin. Mix the other ingredients together.
2Place everything in a large frying pan with the skin face down. Bring to a light boil.
3Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
4Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

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