Kabocha no nimono (Japanese simmered squash)

Step 1

Remove any seeds and sticky stringiness from the squash and cut it into roughly large bite-sized pieces. Try to make them as even as possible.

Step 2

Put the pieces of squash in a small pan in a single layer. You want the pan to be just big enough to hold the squash without too much extra space.

Step 3

Pour the dashi into the pan and cover. Place over a medium heat and bring to a boil.

Step 4

Add the soy, sake and sugar to the pan and swirl the pan gently to mix. Cover and reduce the heat so that the liquid simmers. Leave for around 20-30 minutes until the squash is tender to a knifepoint.

Step 5

Remove from the heat and leave to cool, covered, so that the squash continues to absorb the cooking liquid as it cools.

Step 6

Either serve at room temperature or re-heat in the liquid to serve. Be careful as you take the pieces of squash from the pan as the flesh will be soft and delicate.