Kabocha cozido no shoyu (Kabocha Nikkorogashi)

The recipe is simple. It's just a pumpkin cooked with soy sauce. However, kabocha is cooked a little differently than regular pumpkin. In this version, I use less broth, so it has less sauce and is "turned" once to absorb the sauce while cooking and have a more intense flavor. The amount of soy sauce and sugar is up to you. Some people like a very intense soy sauce flavor, and others prefer something milder. And don't worry about serving the pumpkin too hot. A resting time will allow it to absorb more flavors. Become a member of this channel and get benefits:    / @marisaono