Kabocha Nimono

Ingredients

• 400–500 g kabocha (Pumpkin), large chunks (skin on)

Sauce

• 250 ml dashi (or water)
• 2 tbsp mirin
• 1½–2 tbsp soy sauce
• 1–1½ tbsp sugar

Method

1. Combine all sauce ingredients in a pot and bring to a gentle boil.
2. Add kabocha, skin-side down.
3. Place wet kitchen paper directly on top (otoshibuta).
4. Simmer on low heat for 30 minutes until tender.
5. Serve immediately or let cool naturally off heat