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1
In a large skillet, preferably nonstick, over medium-high heat, sear the meat until nicely browned; do it in 2 or 3 batches to avoid crowding.
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2
It will take only 5 minutes per batch, since its sufficient to brown the meat well on one side.
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3
As you finish, transfer the chunks to a medium casserole.
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4
When the meat is all browned, add the dashi to the skillet and cook over high heat, stirring and scraping occasionally, until all the solids are integrated into the liquid.
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5
Pour into the casserole with the soy sauce, mirin, ginger, and a couple of grinds of pepper.
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6
Peel the lemon and add the peel to the mixture; juice the lemon.
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7
Cover and cook on top of the stove (or in a preheated 350F oven), maintaining a steady simmer.
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8
Stir after 30 minutes and begin to check the meat at 15-minute intervals.
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9
When the meat is tender, or nearly so, stir in the squash and continue to cook as before, checking every 15 minutes, until the squash is tender but not mushy.
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10
Add salt if necessary, then stir in the reserved lemon juice and serve.
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11
Combine 1 piece dried kelp (kombu), about 3 inches long, with 2 cups of water in a small pan over medium heat.
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12
Dont allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp.
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13
Stir in 1/2 to 1 cup dried bonito flakes, let sit for a couple of minutes, then strain.
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14
Use the dashi immediately, or refrigerate for up to 2 days.
