Kabocha no Nimono

Wash the kabocha thoroughly. Carefully cut the kabocha into bite-sized wedges, approximately 3-4 cm across, removing any seeds and fibrous parts. Trim the sharp edges of the kabocha skin (mentori technique) to prevent them from breaking apart during simmering.

In a medium pot, combine the dashi stock, koikuchi soy sauce, mirin, sake, and sugar. Bring the liquid to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.

Carefully add the prepared kabocha pieces to the pot, arranging them in a single layer if possible. The simmering liquid should cover about two-thirds of the kabocha. If not, add a small amount of additional dashi stock.