[LOW] 20 min
½ medium kabocha squash (650 g), skin-on, seeded and cut into large chunks
1 tablespoon mirin (sweet rice wine)
1 tablespoon soy sauce
1 tablespoon sake
Combine ingredients for Sauce Mixture. Set aside.
Add 2 tablespoons of water in the pot. Lay a sheet of parchment paper and add in cut kabocha on top. Drizzle sauce mixture on kabocha and toss well.
Cover and simmer over [LOW] heat for 20 minutes or until tender. Let cool and serve.
Kabocha tends to absorb liquid; using a sheet of parchment paper will help avoid kabocha from getting burnt.
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