Check off as you cook
Prepare the pumpkin: Wash the kabocha thoroughly because the skin will remain on. Remove the seeds and fibrous centre, then cut the pumpkin into approximately 3–4 cm wedges.
Partially steam the pumpkin: Place the pumpkin pieces skin-side down in a steamer. Steam for approximately 6–9 minutes. The flesh should begin to soften, but a chopstick or thin knife should still meet noticeable resistance in the centre. Do not cook it completely at this stage.
Prepare the sugar syrup: Add 180 ml water, 110 g sugar, and a pinch of salt to a saucepan. Heat over medium heat until the sugar has completely dissolved. Once dissolved, gently simmer for 1–2 minutes.
Add the pumpkin: Carefully place the partially steamed pumpkin into the syrup, preferably skin-side down and in a single layer. The syrup only needs to reach approximately ⅓–½ of the height of the pumpkin pieces.
Gently simmer: Reduce the heat to low and cover the saucepan. Cook very gently for approximately 3–6 minutes. Avoid vigorous boiling, which can cause the pumpkin to break apart.
Check the texture: Insert a chopstick into the thickest part of a pumpkin piece. It should enter relatively easily but still encounter a small amount of resistance. Turn off the heat while the pumpkin is slightly firmer than your desired final texture because residual heat will continue cooking it.
Add the honey: Allow the syrup to cool for approximately 5–10 minutes, until it is hot but no longer vigorously steaming. Stir in 35 g honey and the optional 15 g corn/glucose syrup. Spoon the syrup over the exposed pumpkin surfaces.
Let the pumpkin absorb the syrup: Leave the pumpkin in the syrup for 45–60 minutes while it cools. Occasionally spoon syrup over the pieces or gently turn them once so that the sweetness distributes evenly.
Chill: Transfer the pumpkin and enough syrup to surround the pieces into a container. Refrigerate for at least 2 hours. The pumpkin will firm up slightly as it chills.
Serve: Serve chilled or cool with a small amount of the honey syrup spooned around the pumpkin, similar to the dish in your photo. Avoid completely drowning the pieces in syrup.
