Steps

1. Prepare 1/4 pumpkin, as found in supermarkets.
   🕒 01:07
2. Remove the seeds and pulp from the pumpkin using a spoon.
   🕒 01:15
3. With the seeds and pulp removed, cut the pumpkin in half and trim the hard edges minimally.
   🕒 01:27
4. Cut the pumpkin in half again, dividing one quarter into three pieces.
   🕒 01:45
5. Lay the pieces flat and cut the pumpkin into 12 pieces of your desired size – not too big, not too small.
   🕒 02:01
6. Arrange the cut pumpkin pieces in a pot, skin-side down. (Key Tip!) To prevent them from breaking apart, start cooking with the skin side down.
   🕒 02:21
7. Gently coat the pumpkin with 2 tbsp of Ishigaki Island Sugar.
   🕒 02:54
8. Add 5-6 tbsp of water to the pot and stir to dissolve the sugar, coating everything.
   🕒 03:04
9. Place the pot over heat and bring to a gentle simmer.
   🕒 03:33
10. Once simmering, reduce the heat, cover, and steam-cook. (Key Tip!) Steaming with a small amount of water allows the flavor to penetrate quickly, resulting in a fluffy and tender texture.
    🕒 03:43
11. Remove the lid and add 1.5 tbsp of soy sauce. Flip the pumpkin pieces. (Key Tip!) Adding soy sauce after the pumpkin has absorbed the sugar well ensures the flavor penetrates deeply and prevents the skin from peeling off by flipping them halfway through.
    🕒 04:38
12. Cover and steam-cook again. If the liquid evaporates too much, add a little more water.
    🕒 05:18
13. Remove the lid, gently stir from the bottom while spooning the cooking liquid over the pieces to create a slightly broken texture.
    🕒 05:45
14. Turn off the heat and serve.
    🕒 06:21