Ingredients:
1 Kabocha
4 tablespoons Brown Sugar
2 tablespoon Mirin
2 tablespoons Butter
1/4 teaspoon Salt
Direction:
1. Cut the Kabocha in half and scoop out the seeds.
2. Cut off some of the thick skins.
3. Cut the Kabocha into large cubes.
4. In a medium pot, melt the butter over high heat.
5. Add Kabocha cubes and stir fry them until they are coated with butter.
6. Add brown sugar, marin and salt; stir well.
7. With the lid on, cook them over medium-low heat for about 13-15 minutes. Gently stir them half way through to prevent them from burning. Serve with steamed rice. Store them in the fridge up to one week.
