simmered japanese squash kabocha no nimono

Ingredients simmered japanese squash kabocha no nimono

Half cut Japanese squash (Kabocha)
200 ml water
30 ml soy sauce
30 ml sugar
30 ml Mirin (Sweet sake)
30 ml (cheap) sake

how to make simmered japanese squash kabocha no nimono

Cut squash in dise

Put every ingredients other than squash into deep pan and boil.

After water boiled, put squash into the pan and cover with tin foil.Cook until squash gets soft (about 15-20 min. depending on how hard it is and how you like it)