Ingredients

• 1 kabocha squash

• 2 1/2 cups dashi or chicken stock

• 2 tbsp mirin

• 1 tbsp soy sauce

• 1 tsp salt

Instructions

1. Wash the kabocha and discard the seeds. Do not peel the kabocha.

2. Cut kabocha into 1 ½ inch squares.

3. Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.

4. Cover and bring to a boil.

5. Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).

6. Serve warm or at room temperature as a side dish.