Simple Simmered Kaboja Squash

Prepare a simple dashi by simmering kombu and katsuobushi in water, then strain the liquid.

Add mirin, sake, a little sugar, and soy sauce to the strained dashi to create the broth.

Place the kabocha squash chunks directly into the flavored dashi in a wok.

Bring the mixture to a gentle simmer, covering the wok loosely (or using a makeshift cartouche) to keep the squash submerged while allowing steam to escape.

Simmer for about 10–15 minutes, checking for tenderness by piercing with a chopstick; the squash should be soft but the skin should remain intact.

If the skin begins to split, remove the wok from heat a few minutes earlier.

Transfer the cooked squash to a serving bowl, optionally mashing slightly for a softer texture.

Garnish with chopped scallions, sesame seeds, dried bonito flakes, and/or add shredded chicken or tofu if desired.

Serve the broth alongside the squash; the remaining liquid can be used as a dipping sauce or base for noodles.