Simmered Kabocha

Instructions

1. Prepare the kabocha
   Wash the kabocha squash thoroughly. Cut it in half, scoop out the seeds, and cut into 2-inch chunks. You can leave the skin on as it becomes tender when cooked and adds nutrients.
2. Initial browning
   Heat vegetable oil in a large pot over medium heat. Add the kabocha chunks and ginger slices, and lightly brown the kabocha pieces on multiple sides, about 3-4 minutes. This helps the squash maintain its shape during simmering.
3. Add cooking liquid
   Pour dashi stock into the pot. Add soy sauce, mirin, sake, sugar, and salt. Bring to a boil, then reduce heat to a gentle simmer.
4. Simmer the kabocha
   Place an otoshibuta (drop lid) or a piece of parchment paper cut to fit the pot directly on the surface of the liquid. This ensures even cooking. Simmer for about 15-20 minutes or until the kabocha is tender when pierced with a fork, but not falling apart.
5. Rest and absorb
   Turn off the heat and let the kabocha sit in the cooking liquid for 10 minutes. This allows the squash to absorb more flavor from the broth.
6. Serve
   Carefully transfer the kabocha pieces to serving bowls. Spoon some of the cooking liquid over the squash and garnish with sliced green onions. Serve warm as a side dish.