The dry meat:

In a baking dish, place the dried meat already cooked and shredded and drizzle with a tablespoon of melted butter and bake in the oven to brown slightly. Reserve.

Kale: put the oil in a small pan, fry quickly and reserve

Soup:

Cook the kabocha with two liters of water and salt to taste. Drain the water and pass the kabocha in potato masher. Reserve.

Assembly and finishing:

Serve piping hot in individual bowls, putting over the shredded beef and fried kale.