Kabocha no gomae

1. Cut the kabocha squash into bite-sized pieces, approximately 3-4 cm cubes. Remove seeds and stringy bits.

2. Place the kabocha squash pieces in a medium pot. Add 200g dashi stock (for simmering), 15g koikuchi soy sauce (for simmering), 15g mirin (for simmering), and 5g sugar (for simmering) to the pot.

3. Bring the liquid to a simmer over medium heat. Once simmering, reduce heat to low, cover with a drop lid (otoshibuta) or a slightly smaller pot lid, and simmer for 10-15 minutes, or until the kabocha squash is tender but still holds its shape.