Kabocha squash is simmered in a delicious Japanese flavored stock until soft. A easy and healthy side dish that is savory with the perfect amount of sweet.
Wash the kabocha and cut into approximately 1.5 inch chunks. Keeping the sizes regular will help with even cooking. Combine the remainder of the ingredients in a saucepan over medium heat. Stir until sugar melts and add the kabocha pieces. Place lid on (slightly ajar to let out some steam), and bring to a boil. Lower heat to a simmer and allow kabocha to simmer until softened and easily pierced. Serve, or allow to sit and soak in flavor, and reheat before serving.
If you are using less, or more kabocha, adjust the amount of stock. Just keep the 100 to 1, 1, 1, 1 ratio.