Kabocha no nimono

What to get ready

• Pumpkin 600 g
• Dashi broth 600 ml
• Soy sauce 48 ml
• Mirin 48 ml
• Sugar 32 g
• Cooking sake 40 ml

Method

1. 1 Peel off the thick skin of the pumpkin, cut it into 4 cm square pieces, and bevel the edges to prevent it from breaking.
2. 2 Arrange the squash slices skin-side down at the bottom of the pot in a single layer.
3. 3 Pour dashi, sake, and sugar over the zucchini until it's about two-thirds full, then bring to a boil.
4. 4 Reduce the heat to low, cover loosely, and simmer for 15 minutes until the squash is tender.
5. 5 Add soy sauce and mirin, simmer for another 5 minutes, then turn off the heat and let it cool in the pot to absorb the flavors.

With an appliance

• Microwave 22 min

  Replace step 4: loosely cover the bowl of pumpkin with dashi and microwave at 800 W for 7 minutes; step 5 still adds soy sauce and mirin, then simmers on the stove for 5 minutes to prevent the pumpkin from breaking apart.