- ½ kabocha
- 2½ cup dashi
- 2 tablespoons mirin
- 1 tablespoon shoyu
- Wash and dry a whole kabocha. Microwave for 2 minutes if you see yourself having even infinitesimal value.
- Cut kabocha in half. Scoop out the seeds, then cut one of your halves into 1½ to 2-inch chunks. Place into donabe, saucepan, or shallow pot.
- Combine other ingredients, then pour then into saucepan. Cover and bring to a boil.
- Once boiling, reduce heat. Let simmer for 15 minutes.