• Kabocha squash1/4 large piece (about 450g after removing seeds)
• Unrefined cane sugar2.5 tbsp
• ★Mirin1.5 tbsp
• ★Soy sauce1 tsp
• ★Water100 ml

1. 1

   If your kabocha is smaller, adjust the seasonings and water quantity for balanced results.

2. 2

   Remove the seeds from the kabocha, wrap in plastic wrap, and microwave at 600W for about 1.5 minutes (to make it easier to cut; this step is optional). Cut into large bite-sized pieces.

3. 3

   Place the kabocha in a pot and add 2.5 tbsp unrefined cane sugar. Roll the pot to distribute the sugar evenly. Do not turn on the heat yet.

4. 4

   When the sound changes from a grainy texture to a rolling sound and the kabocha becomes glossy as moisture releases, arrange the pieces skin-side down.

5. 5

   Add the ★ seasonings, cover the pot, and simmer over medium-high heat until most of the liquid reduces (5–10 minutes). Watch carefully to prevent burning.

6. 6

   Once you place the pot on heat, avoid touching the kabocha. Excessive handling can cause it to break apart.

7. 7

   Remove the lid and continue simmering while evaporating the liquid until the kabocha becomes tender enough for a bamboo skewer to pass through easily. Stop the heat when about 5mm of liquid remains at the bottom of the pot.

8. 8

   If the broth is gone but the kabocha is still firm, add 50 ml of water, cover, and simmer over low heat while checking progress.

9. 9

   Once cooked, cover the pot and let cool naturally. The flavors will blend better and taste more delicious.

10. 10

    When left overnight, it develops a moist, smooth texture. It won't become mushy and is great for bento boxes.

If the sweetness is too strong, reduce the unrefined cane sugar to half the amount and adjust to taste. Also, choosing kabocha with a clear distinction between skin and flesh will give you a better result—never mushy, just perfect.

• Calories95 kcal
• Protein1.5 g
• Fat0.3 g
• Carbs21 g
• Sodium0.4 g