Simmered KABOCHA squash (KABOCHA NO NIMONO)

Autumn Favorites like Pumpkin, Apple, Chestnut, Sweet Potato, Squash are all great!!!
I love this season so much! I'm very excited to cook them.

Simmered KABOCHA squash is one of my favorite Japanese traditional food. I even eat this twice in a week! I love this simple and healthy recipe so much!!!
It's a savory and sweet combination with DASHI.
I recommend you to try with good DASHI soup stock. You can feel UMAMI.

KABOCHA NO NIMONO

＊＊Ingredients＊＊ 4 servings
200ml Water
10cm KONBU
Handful KATSUOBUSHI Bonito Flakes

500g Japanese Squash KABOCHA (Cleen seeds off)
25ml USUKUCHI Soy Sauce
2 TBSP Sugar

＊＊Directions＊＊
1. Put Water and KONBU in a pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.

2. Strain the DASHI stock through a strainer.

3. Partially Peel the Skin off. Cut KABOCHA into 2 inch Chunks.

4. Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook.)