Cut the pumpkin into thin wedges, about 1.5-2cm thick, ensuring they are uniform for even cooking.

In a large frying pan, heat a generous drizzle of olive oil over medium heat until it shimmers.

Gently add the pumpkin slices to the pan in batches, sautéing for about 3 minutes until they are lightly browned and tender. Once done, set them aside on a plate to keep warm.

Still using the same pan, add the chirimen jako and sauté for about 2 minutes on medium-high heat until they become fragrant and crispy.

Turn off the heat and quickly pour in the rice wine vinegar and soy sauce, mixing well to combine.

Gently toss the sautéed pumpkin back into the pan with the anchovies, allowing them to mingle and soak up all that flavor. Serve warm, and enjoy!