Kabocha no Nimono (Simmered Kabocha Squash)

To prepare dashi stock: Place 10 grams of kombu in 400 grams of water and soak for 30 minutes. Heat gently until just before boiling, then remove the kombu. Add 10 grams of katsuobushi, bring to a boil, then immediately turn off heat and let sit for 30 seconds. Strain through a fine-mesh sieve, yielding approximately 300 grams of dashi stock.

Wash the kabocha squash thoroughly. Carefully cut the kabocha squash into bite-sized pieces, approximately 3-4 cm cubes, removing seeds and fibrous parts. Leave the skin on.

In a medium pot, combine the 300 grams of dashi stock, 30 grams of usukuchi soy sauce, 30 grams of mirin, 30 grams of sake, and 15 grams of granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the granulated sugar is fully dissolved.