Remove seeds and pith, and cut into bite-sized pieces. Finely grate the ginger.
Heat the oil and lightly stir-fry the ginger. Add the ingredients marked with a ●, then add the kabocha. Cover and simmer on medium heat until cooked through.
Add more water If the water boils out. When the kabocha becomes tender, turn off the heat and keep covered to steam. (About 10 minutes.)
Story Behind this Recipe
Simmering kabocha in miso rather than soy sauce gives a sweet and rich flavor that my family loves.
If the ginger has a strong bite to it, reduce the amount. Miso is a fermented seasoning made of soy, salt, and rice malt. Kabocha absorbs the rich umami flavor. It's easier if you have a ready-made sweet miso on hand. This time, I used homemade sweet miso. (See Recipe No. 1671032)