Simmered Sweet Kabocha

Ingredients:

1 Small Japanese pumpkin

1 cup dashi stalk or water

4 tablespoons suagr white or brown

1 tablespoon soy sauce

Directions:

Cut Pumpkin into 1 and 1/2 inch chunks

Leave skin on if you like.

Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.

Place the pan in high heat and bring it to boil.

Turn down the heat to low.

Simmer pumpkin until the liquid is almost gone. Toss in a couple tablespoons of butter and serve warm or cold.