1 medium nankin (kabocha squash)
3 cups of dashi
1/4 cup of mirin
1/4 cup of usukuchi shoyu (light soy sauce)
1 tablespoon of sugar
pinch of salt
shichimi-togarashi for flavor
1) Cut the nankin in half, scrape out the seeds and then cut into chopstick-manageable pieces. Carefully and artfully peel off most of the green rind, making each piece as pretty as possible.
2) In a pot, cover nankin pieces with water and set over a medium-high flame.
3) When the water boils, reduce to a simmer and cook until a toothpick may be inserted to the center, but do not overcook at this step. It should take less than 10 mins
4) Carefully drain the nankin into a colander and cool, using a handheld fan to speed up the process.
5) Replace the nankin in the pot, arranged skin-side up, and cover with the dashi.
6) Bring to a simmer over high heat, reduce heat and simmer for 5 minutes.
7) Add mirin, shoyu and sugar, and cover with a lid — or a round piece of parchment paper — and continue simmering at an even lower temperature for 10–15 more minutes.
8) Test the nankin to see if it is done and add the pinch of salt as needed. Remove from heat and serve immediately, or cool in the dashi to store at room temperature or up to 3 days in the refrigerator until ready to serve. Garnish with shichimi-togarashi.