Scoop out the seeds from the pumpkin and cut into easy-to-eat chunks. Shave the sharp edges of the pumpkin with a knife and round them off since sharp edges tend to melt and disintegrate.
Put the pumpkin from step 1 and A (Dashi Soy Sauce, sugar and water) into a pot over medium heat. When it reaches a boil, reduce to low heat and place a wooden drop lid (or a sheet of aluminum foil folded into a circle with holes pierced through it) over the ingredients. Simmer until cooked.