2 lb. Kabocha (Japanese pumpkin)
A sheet of dashi kobu

DASHI (Broth) :
5 tbsp. sugar
3 tbsp. soy sauce
1 tbsp. mirin

On high heat, boil 4 cups of water and put dashi kobu in for 3 minutes. Take kobu out and add sugar, soy sauce, mirin and stir. Continue to cook low. Cut whole kabocha into half and take all seeds out and clean inside. Cut kabocha into 1 1/2 inch squares. Cook in dashi broth on low heat for 20 minutes.