HAWAIITALKS!

Does anyone have recipes on how to prepare kabocha, Japanese pumpkin?

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Cut into bite sized pieces and then low heat cook until tender with shoyu, mirin, a little sugar, and dashi....at least that's how my mom always made it and so that's how I make it.

Do you mix the kabocha and seasoning together all at once and cook together or do you do put it in later after the pieces are soft?

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I just put everything in the pot together and cook on low-med heat until tender...I forgot to say that I also add a little water in it to that it doesn't get too salty from the shoyu and dashi as the whole thing starts to reduce while cooking.

Thanks Emily!

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my mom does the same too.

sometimes she adds some bacon to the mix to give a little more flavor.

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Ohh nice!

Does anyone ever mash it up like potatoes?

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