Ingredients:

  • 1 lb (450g) Kabocha Squash, deseeded and cut into 1-inch cubes
  • 1 ½ cups (360ml) Dashi
  • 2 tablespoons (30 ml) Soy Sauce
  • 2 tablespoons (30 ml) Mirin
  • 1 tablespoon (15g) Sugar
  • 1 small knob (approx. 1 inch/2.5cm) Ginger (Optional), peeled and thinly sliced
  • Toasted Sesame Seeds (Optional), for garnish

Instructions:

  1. Carefully cut the kabocha in half, remove the seeds and stringy pulp. Cut into 1-inch cubes, keeping the skin on.
  2. In a medium saucepan, combine the dashi, soy sauce, mirin, and sugar. Add the sliced ginger (if using).
  3. Gently place the kabocha pieces into the saucepan, ensuring they are mostly submerged in the broth.
  4. Bring the mixture to a simmer over medium heat. Cover the saucepan and reduce the heat to low. Simmer for 15-20 minutes, or until the kabocha is tender enough to pierce easily with a fork.
  5. Remove from heat. Carefully transfer the simmered kabocha to a serving dish. Garnish with toasted sesame seeds (if using) and serve warm.