Ingredients:

  • 1 lb (454g) Kabocha squash, seeded and cut into 1.5-inch (4cm) chunks (skin on)
  • 1 cup (240ml) Dashi (Japanese soup stock)
  • 2 tablespoons (30ml) Soy sauce, preferably Japanese soy sauce
  • 2 tablespoons (30ml) Mirin (Japanese sweet rice wine)
  • 1 tablespoon (15ml) Sugar
  • Finely chopped green onions (scallions) (optional)
  • Sesame seeds (optional)

Instructions:

  1. Wash the kabocha thoroughly. Carefully cut the kabocha into manageable wedges and remove the seeds and stringy parts. Cut the wedges into 1.5-inch chunks.
  2. In the saucepan, combine dashi, soy sauce, mirin, and sugar. Stir to dissolve the sugar.
  3. Add the kabocha chunks to the simmering broth. Bring the broth to a gentle simmer over medium heat.
  4. Cover the saucepan with a lid and reduce the heat to low. Simmer for about 20-25 minutes, or until the kabocha is fork-tender. The liquid should reduce slightly.
  5. Test the kabocha with a fork. It should pierce easily without resistance. The sauce should have thickened slightly.
  6. Carefully transfer the kabocha no nimono to a serving dish. Spoon the remaining broth over the squash. Garnish with chopped green onions and sesame seeds, if desired. Serve warm.