Stewed Kabocha and Dried Shredded Daikon

• 1/6 to 1/8 Kabocha squash
• 15 grams Dried shredded daikon
• 2 Dried shiitake mushrooms
• 50 ml Mentsuyu (3x concentrate)
• 350 ml Water
• 1 tbsp Sugar
• 1 tbsp Mirin

1. Remove seeds and pith from kabocha, and cut into 3 cm cubes.
2. Rinse dried daikon and soak in water to reconstitute, squeeze out excess water, then cut into bite-sized pieces.
3. Soak dried shiitake mushrooms and thinly slice.
4. Put ingredients marked with into a pot, add kabocha skin down, and turn to medium heat with a drop lid made of parchment paper cut into the diameter of the pot (otoshibuta).
5. Bring to a boil, then reduce to low heat, and simmer for 15 minutes.
6. Remove the lid and test with skewer.
7. The kabocha flesh should be firm and intact.
8. Add ingredients from Step 2 and 3 in between kabocha pieces.
9. Stir the daikon and shiitake occasionally and simmer for 10 minutes.
10. Transfer to serving dish.

squash, daikon, shiitake mushrooms, water, sugar, mirin

Taken from cookpad.com/us/recipes/158778-stewed-kabocha-and-dried-shredded-daikon (may not work)