Ingredients

The following ingredients have 6 Servings
  • 1 small kabocha squash ((about 2 lbs/900g))
  • 1½ cups water ((360ml))
  • ½ tsp dashi
  • 1 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

Instruction

  • Wash kabocha squash. Cut into half and scoop out all seeds. Cut into 1-inch thick wedges.
  • With a vegetable peeler, remove some but not all the skin. Cut wedges in chunks.
  • Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot.
  • Add kabocha squash. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until squash is fork tender but not mushy.