Pumpkin Kabocha No Nimono

Ingredients

• 2 cups dashi (optional, but very nice; recipe below)
• 8 cups 1-inch cubes pumpkin flesh
• 3 tablespoons soy sauce, plus more for serving
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• ½ pound rib-eye, thinly sliced (optional)
• Chopped fresh scallions
• ¼ cup dried bonito flakes

For the dashi

• 1 small piece dried kelp (konbu), about 2 inches long

About 4 servings.

Preparation

1. Combine the kelp and 2 cups water in a saucepan over medium heat. As soon as the mixture is about to boil, turn off the heat and let the kelp sit for 10 minutes. Add the bonito flakes and stir; let sit for a couple of minutes, then strain.
2. Add the beef to the bubbling broth and cook just until it loses its raw color. Add the beef and broth to the bowl with the pumpkin. Garnish with scallions, and serve, passing extra soy sauce at the table, if you like.

For the pumpkin:

1. Put the pumpkin and 2 cups dashi or water in a large pot and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes. Add the soy sauce, mirin and rice vinegar, and continue to boil until the pumpkin is tender, 15 to 30 minutes. Transfer the pumpkin to a serving bowl with a slotted spoon.

45 minutes