Original recipe on Just One Cookbook
Kabocha no nimono is served well with rice and can work well with additional side dishes like greens or legumes.
1 Tbsp sugar
2 Tbsp sake (if you use cooking sake or ryouri shu, you don’t need salt)
2 tsp soy sauce (shoyu)
Pinch of salt
Make katsuo dashi broth.
Cut kabocha into wedges and place them skin side down in your pot.
Add dashi, sake and sugar. The liquid should cover about 3/4 of the kabocha.
Next, add shoyu and salt.
Simmer for about 15-25 minutes or until tender.
Optional: Garnish with chopped or grated ginger (I like to add grated ginger into the broth)