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1
Remove the seeds from the kabocha squash with a spoon.
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2
Chop into appropriate sizes.
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3
I usually cut into a circle the size made by my ring finger and thumb.
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4
Shave off the corners.
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5
It's time consuming, but this prevents the chunks from falling apart when simmering.
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6
It's a bit of a pain, but if you have the time, do it!
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7
Put the kabocha squash into a pot, taking care not to let overlap the chunks.
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8
Add water until the kabocha squash is covered.
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9
Once the pot boils, add the sugar and the sake, cover with a lid and simmer for 3 minutes.
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10
Once the colour of the kabocha squash changes, add the mentsuyu and simmer for a further 5 minutes over medium low heat.
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11
If the heat is too strong, the water will evaporate too quickly, so be careful.
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12
If you need to add water, pour it along the sides of the pot, not directly.
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13
Add the mirin and the soy sauce just before you turn off the heat.
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14
Once you take the pot off the heat, put the lid back on and let it steam.
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15
This is the pot after I took the kabocha out.
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16
There's hardly any liquid leftover.
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17
It won't fall apart when simmering either.
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18
Kabocha squash is so delicious.
