One of the best things about Autumn is pumpkin. We love those little green buttercups - sometimes called Jap pumpkins. They're sweet and dry. We try to buy heaps when they are cheap. We store them in our cool, dry garage so we can have them all winter.
Pumpkin Simmered in Soy
3/4 cup dashi stock
2 tbsp Tamari - check it is gluten-free (not all of them are)
1 tbsp gluten-free soy sauce (or just use another tbsp of Tamari)
2 tbsp sugar
1 tbsp sake
1/2 a small buttercup - peeled, seeded and chopped into bite-sized chunks
Put all ingredients except for pumpkin into a saucepan and simmer till slightly reduced.
Add the pumpkin and simmer until tender and the sauce is syrupy.
Serve hot with the sauce poured over.