Kabocha no Nimono

🥘 Ingredients

• kabocha 1 ½ lb
• dashi 1 ¼ cups
• soy sauce 2 Tbs
• mirin 2 Tbs
• sake 2 Tbs
• sugar 1 Tbs

1. 1

   Four ingredients, one pot, twenty minutes on the heat, and twenty off it that most written versions leave out.
2. 2

   Arrange kabocha skin-side down in one layer in a wide saucepan and pour dashi , soy sauce , mirin , sake and sugar over it.
3. 3

   Lay a drop lid straight onto @&( timer — paper cut to the pan with a hole in it — and 15 min at a bare bubble, until a skewer goes through.
4. 4

   Take @&( timer off the heat and leave it to 20 min in its own liquid without lifting anything out.