Our homemade cooking style is to stir-fry then simmer in soy sauce and sugar! This gives a rich sweet and sour flavor that's perfect with rice.
When we lived with my mother-in-law she would make this often.The flavor is stronger than store-bought stewed kabocha--a bold sweet and salty side dish that goes with rice. Ever since I learned how to make it, it's been a standard in our home.
Adjust the amount of seasoning to taste depending on the size of kabocha. Heavy seasoning is better than light.Simmer until the kabocha glistens. As a general rule of thumb, I don't remove the skin--only where it's damaged.
Enjoy Japanese food around the world.