Ingredients

1 head kabocha

6 cups Dashi

6 tablespoon granulated sugar

6 tablespoon mirin

2 tablespoon shoyu

Preparation

  1. Cut kabocha in half. Remove seeds.

  2. If there are any imperfections in the skin, use knife to slice it off.

  3. Cut kabocha into 1 - 2 inch cubes.

  4. In medium pot, add dashi, sugar, mirin and shoyu. Bring to a boil.

  5. Reduce heat to low, add kabocha.

  6. Simmer gently for 5 - 10 minutes until kabocha is soft. *Do not stir kabocha, it can break.