Kabocha = remove seeds and chop into bite-sizes.
Sweet potato = peel and chop into bite-sizes. Soak in water, drain in sieve.
Align the kabocha so that they don't overlap, and do so with its skin facing down.
Put all ingredients into the pot and put the lid on. Simmer for about 15 to 20 minutes. Begin with medium heat, and if you get a lot of broth, change to low-medium.
Serve on a plate and enjoy.
Story Behind this Recipe
My family loves simmered sweet potatoes, and I love simmered kabocha. So, I cooked them together.
I wrote here cook for 15 to 20 minutes, but it really depends on the size and kind of ingredients you use. Poke with a skewer while you're cooking, and keep checking until it becomes your preferred hardness. The net weight of kabocha squash and sweet potatoes were 480 g in total.