Kabocha no Nimono (Simmered Kabocha Squash)

Ingredients

Instructions

1. 1

   Wash the kabocha squash, remove the seeds and fibrous parts. Cut the squash into bite-sized pieces (approximately 4-5 cm). Gently trim the sharp edges of each piece to prevent them from breaking apart during simmering.

2. 2

   In a medium pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring the liquid to a gentle simmer over medium heat.

3. 3

   Carefully arrange the kabocha pieces in the pot with the skin-side up in a single layer. Add the salt.

4. 4

   Cover the kabocha directly with an otoshibuta (Japanese drop lid) or a round piece of parchment paper with a hole in the center. Then, cover with a regular pot lid. Simmer over medium-low heat for 15-20 minutes, or until the kabocha is fork-tender.

5. 5

   Remove from heat and let the kabocha cool in the simmering liquid. This allows the flavors to deepen. Serve warm or at room temperature.