Kaboucha soboroni (Japanese pumpkin)
- Cut pumpkin into thumbnail-sized cubes, place in saucepan, cover with dashi stock, sugar, soy, mirin and salt. Bring to boil and simmer until pumpkin is just cooked. Strain (reserving stock) and transfer pumpkin to mixing bowl.
- Meanwhile, fry chicken mince with diced shiitakes (liquor reserved) for four minutes, then strain pumpkin stock and reserved shiitake liquid over mince. Bring to boil and thicken with cornflour.
- Pour mince sauce over pumpkin and fold through spring onion and hijiki.