A delightful Japanese-inspired pumpkin dish, perfect as a side or light snack.
Cut the pumpkin into quarters and remove the seeds and stringy parts.
Use a sturdy knife to safely cut through the pumpkin's tough skin.
Slice the pumpkin into 5 cm pieces and remove some of the skin randomly to create a mottled appearance.
Leaving some skin on adds texture and visual appeal to the dish.
Place the pumpkin pieces skin-side down in a saucepan and add the dashi.
Ensure the pumpkin pieces are evenly distributed for uniform cooking.
Bring the dashi to a boil, then add the mirin and cook over low heat for 5 minutes with a dropped lid.
A dropped lid helps keep the pumpkin submerged and evenly flavored.
Add the salt and soy sauce, cover with the saucepan lid, and simmer until the pumpkin is tender and most of the liquid has evaporated.
Taste the broth and adjust seasoning if needed before the liquid fully evaporates.
Turn off the heat and let the pumpkin cool in the saucepan to absorb the flavors.
Cooling the pumpkin in the broth enhances its flavor.
Serve the pumpkin at room temperature as a side dish.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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