Japanese Pumpkin (Kabocha Nimono)

• 1 lb Japanese pumpkin (kabocha squash) or 1 lb other green-skinned winter squash (such as acorn)
• 1 12-2 cups dashi
• 2 12 tablespoons sugar
• 1 tablespoon mirin
• 1 12 tablespoons soy sauce

1. Cut pumpkin in half and remove seeds.
2. Wash pumpkin.
3. Cut into pieces approximately 2 inches square.
4. Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
5. Place pieces, skin side down, in a heavy 3-quart saucepan.
6. Add 1 1/2 cups dashi, the sugar, and mirin.
7. Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces.
8. Cover saucepan with lid.
9. Heat to boiling over medium heat and boil vigorously 4 minutes.
10. Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
11. Add soy sauce and remaining 1/2 cup dashi, if needed.
12. Continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender.
13. Serve hot or at room temperature.

japanese pumpkin, dashi, sugar, mirin, soy sauce

Taken from www.food.com/recipe/japanese-pumpkin-kabocha-nimono-514378 (may not work)