Pumpkin Kabocha No Nimono

• 2 cups dashi (optional, but very nice; recipe below)
• 8 cups 1-inch cubes pumpkin flesh
• 3 tablespoons soy sauce, plus more for serving
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1/2 pound rib-eye, thinly sliced (optional)
• Chopped fresh scallions
• 1/4 cup dried bonito flakes
• 1 small piece dried kelp (konbu), about 2 inches long

1. Combine the kelp and 2 cups water in a saucepan over medium heat.
2. As soon as the mixture is about to boil, turn off the heat and let the kelp sit for 10 minutes.
3. Add the bonito flakes and stir; let sit for a couple of minutes, then strain.
4. Add the beef to the bubbling broth and cook just until it loses its raw color.
5. Add the beef and broth to the bowl with the pumpkin.
6. Garnish with scallions, and serve, passing extra soy sauce at the table, if you like.

recipe below, soy sauce, mirin, rice vinegar, fresh scallions, bonito flakes, kelp

Taken from cooking.nytimes.com/recipes/12891 (may not work)