Pumpkin Kabocha No Nimono

1. 1

   Combine the kelp and 2 cups water in a saucepan over medium heat.

2. 2

   As soon as the mixture is about to boil, turn off the heat and let the kelp sit for 10 minutes.

3. 3

   Add the bonito flakes and stir; let sit for a couple of minutes, then strain.

4. 4

   Add the beef to the bubbling broth and cook just until it loses its raw color.

5. 5

   Add the beef and broth to the bowl with the pumpkin.

6. 6

   Garnish with scallions, and serve, passing extra soy sauce at the table, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.