Put the water, sugar and shiro-dashi in a pan. Mix to dissolve. Cut the kabocha squash up.
Put the kabocha squash into the pan. Put the lump of ground meat on top. (You can use a frozen chunk.)
Simmer over medium heat with the lid on. If the frozen meat lump is not cooking through, break it up a little with chopsticks.
When the meat is cooked through, remove the lid and simmer until there's no liquid left in the pan. Transfer to a serving plate, trying not to break up the ground meat.
Story Behind this Recipe
I used to saute this before simmering, but I tried it the other way on a whim once and the ground meat was really tender and delicious. The lumps are really tasty.
You want to enjoy the flavor of the meat, so you may want to use domestically produced meat. I always freeze ground meat in 100 g packets. Kabocha squash vary a lot in wateriness. Check their texture when done by piercing with a toothpick.