Chop the kabocha squash into bite-sizes, and shave off the edges. Roughly peel, then soak in water.
If the kabocha squash is hard, microwave for 1.5 minutes. After a little bit of microwaving, it'll soften enough to easily cut with a knife.
In a pot, put the kabocha squash and pour in enough water to cover. Add sake and mirin, then turn on the heat.
When it starts to boil, turn down the heat to low. Add 1 tablespoon of brown sugar, cover with a paper towel, and simmer for about 10 minutes.
Adjust the balance of the taste with the remaining sugar, salted kelp powder, and soy sauce. Simmer more over low heat. When the sauce is thickened, the taste becomes too strong, so make sure it's not thickened.
※Simmer over low heat to prevent the kabocha squash from moving around and falling apart.
When the sauce is reduced by half, turn off the heat, and let it cool with the paper towel to absorb the flavour.
Serve on a plate, and it's done.
Ground sesame seeds coated kabocha squash is also delicious. We usually eat leftovers this in our house.
Story Behind this Recipe
My grandma's simmered dishes contain brown sugar and they are sweet. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much. I learned the taste from her, and I sometimes cook it with brown sugar to make it sweet.
The brown sugar adds rich flavour to the dish. It's a little bit sweet so please adjust the flavour to your liking. Using brown sugar and sugar instead of using only brown sugar makes the flavour a little bit lighter. Ground sesame seed coated kabocha squash is also delicious.