- 1 kabocha squash, peeled, seeded, and cut into roughly 2 inch pieces
- 2 cups dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon mirin
- 2 tablespoons sake
Place squash in a large saucepan. Cover with dashi broth and bring to a boil.
Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes.
Place squash in bowls. Top with extra broth.