Kabocha Nimono (Simmered Pumpkin)

Ingredients

Check you have the quantities below.

• 1 1/2 lb / 680 g kabocha squash, seeded and cubed
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/4 tsp salt

Let’s make it

1. Place the kabocha in a pot with the water, soy sauce, sugar, and salt.
2. Bring to a boil, then reduce to a gentle simmer and cover partially.
3. Cook 15-20 minutes until tender and the liquid is mostly reduced.
4. Serve warm or at room temperature.
5. Avoid stirring too much so the squash stays intact.