Cut your zucchini into thin rounds (¼ inch or ½ cm thickness). Sprinkle some salt onto each piece (I forgot to mention this in the video).
Take out a small bowl and add 1 Tablespoon of flour. Then coat each Zucchini piece in the flour. Tap-off the extra-flour
Crack an egg into another bowl. Season it with some salt. Then whisk-it-up.
Dip each of the flour-covered zucchini pieces into the egg mixture and get them evenly coated.
Place frying pan on medium-heat. Place oil in. Once hot, place zucchini pieces in. Cook them on both sides until you get a light golden crisp. (You can reduce the heat to a low if you see the eggs on side turning brown too quickly)
Rinse your kabocha under running water. While it's wet, sprinkle on some baking soda over the pumpkin. Then rub it around with your hands. This will remove any debris or dirt off the skin. Wash the baking powder off and the skin should be very clean. (If you don't have baking soda, you can also use vinegar).
Use a knife and carefully dice the kabocha into 4 parts. (Note: The skin is very firm - so watch out for your fingers! You can alternatively place the kabocha in the microwave for 3 minutes to soften it up).
Take out all of the seeds with a spoon. Bring a pot of water up to boil on high heat. Place one kabocha piece in. Close the lid and reduce the heat to a medium. Then steam for 15 minutes.
After 15 minutes, use a chopstick or fork to poke it. Check to see if it's soft all the way through. If not, cook for longer. Dice-it-up and serve on your plate.