Peel the taro by cutting off the top and bottom, then peeling vertically. Rub with 1/2 tbsp salt to remove sliminess, rinse several times until water runs clear, and cut in half.

Cut the pumpkin into bite-sized pieces, approximately 2–3cm wide.

Wrap the octopus in plastic wrap and tenderize by pounding with a rolling pin. Cut into 4cm pieces.

In a pot, combine broth ingredients (water, dashi, sake, mirin, salt, soy sauce), taro, and pumpkin. Cover with a drop lid and simmer on low heat for 10 minutes.