Simmered KABOCHA Squash (KABOCHA NO NIMONO)

• 200 ml Water
• 10 cm KONBU
• Handful KATSUOBUSHI Bonito Flakes
• 500 g KABOCHA Pumpkin (Clean Seeds off)
• 25 ml USUKUCHI Soy Sauce
• 2 TBSP Sugar

1. Put Water and KONBU in a Pot, and Boil it.
2. Remove from the heat.
3. Add KATSUOBUSHI Bonito Flakes.
4. Strain the DASHI soup stock through a Strainer.
5. Partially peel the skin off.
6. Cut KABOCHA into about 2 inch chunks.
7. Check whether cooked or not piercing with a toothpick.
8. Put Dashi Soup stock, KABOCHA (Skin side down), Soy sauce and sugar in a pot.
9. Cover with a lid.
10. Then Bring to a boil over low-medium heat.
11. Simmer for about 10 to 15 minutes until KABOCHA is tender.
12. (Don't over cook!)

water, konbu, handful katsuobushi, usukuchi, sugar

Taken from cookpad.com/us/recipes/304940-simmered-kabocha-squash-kabocha-no-nimono (may not work)