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1
Cut squash in half; remove seeds.
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2
Wash.
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3
Cut into pieces approximately 2 inches square.
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4
Slice off small pieces of about 1/2 inch of the skin of the squash to give it a mottled appearance [or pare skin entirely, if preferred].
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5
Place squash skin side down in a heavy 3-quart saucepan.
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6
Add 1-1/2 cups dashi, the sugar and the mirin.
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7
Cut parchment paper to fit into saucepan; lay loosely on top of squash.
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8
Cover saucepan with lid.
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9
Heat to boiling over medium heat.
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10
Boil vigorously 4 minutes.
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11
Gently turn pimpkin pieces over.
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12
Continue boiling, covered with paper and lid for 4 minutes longer.
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13
Add tamari soy sauce.
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14
Add remaining 1/2 cup dashi, if needed.
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15
Continue boiling, covered with paper and lid for another 7-8 munites, just until tender.
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16
Serve hot or cool to room temperature.
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17
NOTE: you can cut the squash or also pumpkin into 2-inch squares and steam for 16 minutes in an Oster Digital Steamer [from Amazon.com] or in a steamer placed in a pot.
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18
Also, dashi is made by boiling water with a piece of kelp and bonito flakes - see separate recipe OR buy instant dashi mix at your local asian grocery store.
