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Steam kabocha: Cut kabocha into small pieces and steam them in a pot for about 10mins
Make a dough: Transfer the kabocha to a bowl, add potato starch, and mash to make a dough.
Make a round shape: Grab a piece of dough, roll it, and press it with your palm to form a shape.
Pan-fry: Heat a frying pan over medium heat, pour some oil, place the kabocha dango and pan fry for 2 minutes for each side
Mitarashi glaze: Add sugar, soy sauce, and mirin to a pot over medium heat, bring it to a boil, add a mixture of water and potato starch, and cook until thickened