Simple & Pleasing (Sweet) Stewed Kabocha Squash

• 1/4 Kabocha squash
• 600 ml Water
• 1/2 tbsp Granulated dashi soup stock
• 3 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 and 1/2 tablespoon Soy sauce

1. Chop the kabocha squash into large sized pieces.
2. Trim off the sharp edges of kabocha pieces to prevent breaking while simmering (if you don't have time, skip this step).
3. Bring water and kabocha to the boil in pot.
4. When it boils, add all seasonings, cover with a lid, and reduce heat to a low flame (to simmer).
5. When the pumpkin becomes soft, drain all excess liquid, using the lid to keep the kabocha from falling out of the pot.
6. While agitating the pan, heat the kabocha over a strong-medium flame to cook off the remaining liquid from the surface.
7. Refer to the cooking tips.
8. As soon as it's done, transfer to a plate to prevent burning, then serve.
9. You can use the left-over liquid to make a different stewed dish .

squash, water, dashi soup stock, sugar, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/156391-simple-pleasing-sweet-stewed-kabocha-squash (may not work)