Japanese pumpkin stew

Another recipe of pumpkin, this time is Japanese style. That reminds me a lot of my Japanese friend, who cooked me this dish when I visited her.

Ingredients
1 pumpkin with green skin (it is firmer)
water

4 Tbsp Sake or Mirin

3 tsp sugar

4 tsp soy sauce

Instructions
1. Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces

2. Put Kabocha in a pot and pour water cover 1/4 height of pumpkin. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is (10mins if using orange pumpkin). Check regularly if water all gone => add some water (fill 1/4 height of pumpkin)
3. Add sugar, salt and wine to the Kabocha. Reduce heat to medium low, cover by aluminium foil, poke few holes with a chopstick, cook another 15 -20 minutes (10 mins if using orange pumpkin) to reduce the broth a little.
4. At the end add soy sauce, let it cook a bit until the sauce only covers the bottom of the pot. Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.