Ingredients:

• Half of a kabocha squash cut into 2 in chunks, with skin on

• 1.5 cups water or broth of choice. Dashi broth is the most traditional

• 2 tsp soy sauce

• 1/4 cup mirin

• 1 tbsp rice vinegar

Recipe:

1. Place squash chunks skin side down a pan. Add water, soy sauce, mirin, and rice vinegar. Bring to a boil

2. Once boiling, bring the heat down to a simmer. Cover and cook for 15-20 minutes until squash is tender to a fork.

For a more traditional version of Kabocha No Nimono, check out the recipe from Just One Cookbook