Japanese Simmered Kabocha in Sweet Soy Dashi

What you need

• 500 g (1 lb 2 oz) kabocha squash, seeds removed, skin left on
• 300 ml (1 1/4 cups) dashi
• 1 tbsp granulated sugar
• 1 1/2 tbsp mirin
• 1 1/2 tbsp light soy sauce

Method

Restated from the original video

1. 1

   Scoop the seeds and fibres out of the kabocha. Cut it into chunks about 4 cm (1 1/2 in) wide.

2. 2

   Shave off a few strips of the tough skin with a peeler, so the chunks look striped and absorb more flavour.

3. 3

   Lay the chunks skin side down in a single layer in a wide pot.

4. 4

   Pour in the dashi, then add the sugar and mirin. Bring to a boil over medium heat.

5. 5

   Skim off any foam. Cover the surface with a drop lid or a round of parchment paper and turn the heat to low.

6. 6

   Simmer for 8 min. Add the soy sauce and simmer for another 6-8 min, until a skewer slides into the thickest chunk with no resistance.

7. 7

   Turn off the heat and leave the pot covered for 10 min, so the kabocha soaks up the liquid.

8. 8

   Serve warm or at room temperature with a spoonful of the remaining sauce.

Imported from cookanyday.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.