Delightful Kabocha Squash Stewed in Ginger and Miso

• 1/4 Kabocha squash
• 1 tsp Vegetable oil
• 1 clove Ginger
• 1 tbsp Miso
• 2 heaping teaspoons Sugar
• 1 tbsp Mirin
• 100 ml or more Water

1. Remove seeds and pith, and cut into bite-sized pieces.
2. Finely grate the ginger.
3. Heat the oil and lightly stir-fry the ginger.
4. Add the ingredients marked with a , then add the kabocha.
5. Cover and simmer on medium heat until cooked through.
6. Add more water If the water boils out.
7. When the kabocha becomes tender, turn off the heat and keep covered to steam.
8. (About 10 minutes.)

squash, vegetable oil, clove ginger, sugar, mirin, water

Taken from cookpad.com/us/recipes/153617-delightful-kabocha-squash-stewed-in-ginger-and-miso (may not work)