Wash the outside of the squash, cut into 4 pieces and scoop out the seeds and fibres (don’t throw them out if you want to make crispy kabocha seeds!)Cut kabocha into 1.5 inch chunks and partially peel the skin.
Put dashi broth and kabocha pieces in a pot over high heat and cook til just before boiling.
Add the simmering ingredients and cover with a futoshibuta (drop lid). Simmer over medium heat for 15-20 minutes, until the liquid reduces by a third, or until kabocha is tender.
If time allows, turn off the heat and let the kabocha steep in its broth. Garnish with sesame or crispy kabocha seeds, serve and enjoy!
Course: Side Dish
Simmered Kabocha https://www.oishi-washoku-recipes.com/simmered-kabocha October 31, 2018