Blanch the kabocha

• Bring water to a boil in a pot.
• Add the kabocha pieces and blanch until they begin to float.

Make the miso marinade

• In a bowl, combine the miso, maple syrup, chicken powder, sesame oil, sesame seeds and mirin.
• Whisk everything together until smooth.

Coat the kabocha

• Drain the blanched kabocha and add it to the marinade.
• Mix well so every piece is coated.

Air fry

• Transfer the kabocha to a lined air fryer basket.
• Drizzle over the extra marinade.
• Air fry at 200 °C (390 °F) until caramelized and tender.