Japanese Style Pumpkin (Kabocha Sugatani) - Hawaii News Now - KGMB and KHNL

Japanese Style Pumpkin (Kabocha Sugatani)

Kabocha Sugatani (Japanese Style Pumpkin)

3/4 cup shoyu
1 cup mirin
1 cup sake
5 cups water
1/2 cup sugar
3 tablespoons hondashi

Cut pumpkin into quarters and then into 2-inch long pieces.  Boil in water for 5 to 7 minutes, until tender.  Throw away the water and add all ingredients and bring to a boil.

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