About 1/2 (about 350 g with the seeds and fibrous parts removed)
※ Bouillon cube
※ Soy sauce
Vegetable oil (optional)
1/2 to 1 tablespoon
Wash the kabocha squash and remove the seeds and fibrous parts. Peel the skin randomly and cut into bite sized pieces. Cut the bacon into 2 cm pieces.
Heat some oil in a frying pan and cook the bacon over medium heat. When some fat has come out of the bacon add the kabocha squash and continue cooking.
When everything is coated in fat, add 200 ml of water and the ※ ingredients and being to a boil. Lower the heat, put on a small lid that sits on top of the food (otoshibuta), then cover the frying pan with another lid and simmer.
When the kabocha squash is tender, take both lids off the pan and add the mirin. Raise the heat and reduce the liquid in the pan.
When most of the liquid has reduced, it's done.
I flavored this well since I wanted to use it in a bento. If you prefer a lighter taste, reduce the amount of bouillon used.
Story Behind this Recipe
I love sweet simmered squash myself... But my son doesn't like it. So I tried simmering it in soup, and it was a success.
The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon!