Kabocha no Nimono (Japanese Simmered Squash)

Ingredients

• •2 lb kabocha squash, seeded and cut into chunks
• •2 cups dashi stock
• •2 tbsp soy sauce
• •2 tbsp mirin
• •1 tbsp granulated sugar

Directions

1. 1Arrange the kabocha squash in a single layer in a wide saucepan.
2. 2Add dashi stock, soy sauce, mirin, and sugar.
3. 3Bring to a gentle simmer and cover with a lid.
4. 4Cook for 15 minutes until the squash is tender but still holds its shape.
5. 5Uncover and simmer for 3 minutes to reduce the broth slightly.
6. 6Cool for 5 minutes before serving warm or room temperature.

💡 Place the kabocha skin-side down where possible so the soft flesh does not break apart.

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