Kabocha no nimono / kabocha pumpkin in broth

A standard kabocha dish. Dashi is not used, as the idea is to be able to savor the sweetness of kabocha.

<Ingredients>

1/6 kabocha pumpkin
200 cc water
1 tbsp usukuchi soy sauce
1 1/2 tbsp brown sugar
1/2 tsp mirin


<Directions>
1.

Seed and partially skin kabocha for better penetration of flavor.

Cut into cubes, approximately 4 cm square.
Remove corners.
This prevents kabocha from crumbling while cooking in broth.

2.

In a pot, put all ingredients except kabocha and bring to boil.

3.

Put kabocha, cover and cook on medium-low heat until soft (10-15 minutes).

<Notes>

• Select a pot that is large enough to place kabocha in a single layer.
• If there is too much liquid compared to kabocha, do not cover. Otherwise the finished dish becomes soggy.
• Partially removing skin and corners of kabocha is optional and can be skipped if in a hurry.