1/2 Japanese pumpkin (kabocha)
3 tbsp sugar
1/2 tsp salt
2 tbsp mirin
1 tbsp soy sauce
– Deseed the pumpkin and roughly peel (leave some bits of peel there). Chop into large chunks.
– Place skin side down in a large pan and just cover with water. Bring to a boil.
– Add the sugar and salt and simmer on a low heat until the liquid is half reduced.
– Add the mirin and soy sauce and continue to simmer until the liquid is reduced in half again.
– Either serve warm or leave to cool completely.