Remove the seeds from the kabocha squash with a spoon.
Chop into appropriate sizes.
I usually cut into a circle the size made by my ring finger and thumb.
Shave off the corners.
It's time consuming, but this prevents the chunks from falling apart when simmering.
It's a bit of a pain, but if you have the time, do it!
Put the kabocha squash into a pot, taking care not to let overlap the chunks.
Add water until the kabocha squash is covered.
Once the pot boils, add the sugar and the sake, cover with a lid and simmer for 3 minutes. Once the colour of the kabocha squash changes, add the mentsuyu and simmer for a further 5 minutes over medium low heat.
If the heat is too strong, the water will evaporate too quickly, so be careful. If you need to add water, pour it along the sides of the pot, not directly.
Add the mirin and the soy sauce just before you turn off the heat.
Once you take the pot off the heat, put the lid back on and let it steam.
This is the pot after I took the kabocha out. There's hardly any liquid leftover.
It won't fall apart when simmering either.
Kabocha squash is so delicious.
Story Behind this Recipe
Made with the kabocha squash my daughter loves.
Once the kabocha squash is in the pot, don't touch it. Place the kabocha squash into the pot so that they don't overlap. I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat.