Kabocha Nimono

Instructions

1. Prepare the kabocha
   Wash the kabocha squash thoroughly. Cut it in half and scoop out the seeds. Cut into 2-inch chunks, leaving the skin on as it will soften during cooking and adds color and nutrients.
2. Prepare the cooking liquid
   In a medium bowl, combine dashi stock, soy sauce, mirin, sake, sugar, and salt. Stir until sugar is dissolved completely.
3. Sear the kabocha
   Heat vegetable oil in a large pot over medium-high heat. Add the kabocha chunks skin-side down and sear for about 2 minutes until the skin starts to brown slightly. This helps the kabocha maintain its shape during simmering.
4. Simmer the kabocha
   Pour the cooking liquid over the kabocha pieces. Add the sliced ginger. Bring to a boil, then reduce heat to low. Place an otoshibuta (drop lid) or a piece of parchment paper cut to fit the pot on top of the ingredients to ensure even cooking.
5. Continue simmering
   Simmer gently for about 15-20 minutes, or until the kabocha is tender when pierced with a fork but still maintains its shape. Be careful not to overcook as the squash can become too soft and fall apart.
6. Finish and serve
   Remove from heat and allow the kabocha to cool in the cooking liquid for about 10 minutes, which helps it absorb more flavor. Transfer to a serving dish with some of the cooking liquid and garnish with sliced green onions.