1. Remove the pumpkin seeds and the fibers. Peel roughly and partially and cut into bite-size pieces.

2. Place the pumpkin with the skin sides up in an ovenproof bowl without leaving space. Pour on the nimono-shouyu. Put a sheet of waxed paper and a small plate on the pumpkin as a drop-lid.

3. Microwave on 600W for 7minutes. (3 and half minutes on 1200W)

4. Stab the pumpkin with a folk to make sure it is tender. Microwave for another 1-2minutes if the pumpkin is not tender enough

* Without using microwave, you do not need to add water when you cook in a pot. Pour nimono-shouyu into a pot and place the pumpkin with the skin sides down. Cover with a lid and place over high heat. When it begins to boil, reduce the heat to low and simmer until a folk can be stabbed easily.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.