Prepare your kabocha for slicing by microwaving it to soften the flesh. (4-5 minutes on high should soften the skin)
Meanwhile, measure out the soy sauce, sugar and sake and stir to dissolve the sugar and set aside.
Once the kabocha has softened, slice into small pieces, roughly 2-3 inches in length and 1/4 inch thick.
Heat a large frying pan on medium heat and add the olive oil. Once the pan is hot, add the kabocha. Cook and flip each piece so that both sides have some light browning visible. (8-10 minutes )
Once the kabocha has started to brown, add in the soy sauce mixture and turn down the heat to low. Mix to ensure each piece is coated and allow the alcohol to burn off. Once the liquid has evaporated, it’s ready to eat!