<ul><li><strong>Kabocha </strong>1 piece</li><li><strong>Green onions </strong>2 stalks </li><li><strong>Eggs </strong>3 pieces</li><li><strong>Black pepper </strong>1/2 tsp</li><li><strong>Shaoxing wine </strong>1 tbsp</li><li><strong>Salt </strong>1/2 tsp</li><li><strong>Oil </strong>2 tbsp</li><li><strong>Sesame seeds </strong>1/2 tsp</li><li><strong>Soy Sauce (for dipping) </strong>2 tbsp</li></ul><p></p><div class="media-wrap video-wrap"><video controls="" src="https://img.awsprod.99ranch.com/3320135d23514d358da31241f47ef8a9.mp4#t=0.1"></video></div><p></p><ul><li>In a large bowl, beat the eggs and season with salt, pepper, and cooking wine. Mix in the pumpkin and chives, then set aside.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/b566f1a63d5f4cdbba168add0d3b484b.jpeg#t=0.1"/></div><p></p><ul><li>Heat oil in a 10-inch non-stick pan over medium-low, tilting to coat evenly. Once warm, pour in the mixture and spread it out with a spatula.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/7627387fd72448938f271205dbb1e300.jpeg#t=0.1"/></div><p></p><ul><li>Cover and cook for 5 minutes, then flip with a plate and cook uncovered for another 4-5 minutes.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/007319606ff04e78a0d93f033d7d2a3f.jpeg#t=0.1"/></div><p></p><ul><li>Top with toasted sesame seeds and serve with soy sauce for dipping.</li></ul><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/3ca48535a73e498c973300061633ebb0.jpeg#t=0.1"/></div><p></p>