Kabocha no Nimono

Prepare the kabocha pumpkin: Wash the kabocha pumpkin thoroughly. Cut it into quarters, then remove the seeds and fibrous parts. Cut the kabocha pumpkin into bite-sized pieces, approximately 4-5 cm squares.

Perform "Mentori": Carefully shave off the sharp edges of each kabocha pumpkin piece using a small knife. This technique prevents the pieces from breaking apart during simmering and allows them to absorb flavor more evenly.

Par-boil kabocha: Place the kabocha pumpkin pieces in a pot and add enough water to cover them. Bring to a boil and cook for 2-3 minutes until slightly tender but still firm. Drain the kabocha pumpkin and set aside.