Simmered sweet-savoury pumpkin (Kabocha no nimono)

1. Scoop out the pumpkin seeds and cut the pumpkin into 4-5 cm pieces; peel off the skin in patches and bevel the edges with a knife so the pieces don't break up during cooking.

2. Place the pumpkin skin side down in a single layer in a wide pan and pour in the dashi.

3. Add the sugar and mirin, bring to the boil, then lower the heat.

4. Place a disc of baking paper smaller than the pan directly on the pumpkin (otoshibuta) and simmer for 10 minutes.

5. Add the soy sauce and simmer for 5-8 more minutes until the pumpkin is easily pierced with a fork.

6. Take off the heat and let it cool in the liquid so it absorbs the flavours; serve lukewarm or cold.

Tip: Kabocha no nimono is a classic of Japanese "mum's cooking". The bevelled edges and the paper lid (otoshibuta) keep the pumpkin in shape – don't stir it while it cooks.