Kabocha squash simmered pumpkin without sugar

Kabocha Japanese pumpkin squash is favorite in Japan, and this is a straightforward recipe. You can find Kabocha in the U.S. now. This squash is usually sweeter than other squash in the U.S. Japanese use this ingredient for tempura, sweets, and many more. Not many people know you do not need to peel. Additionally, it is hard to cut Kabocha, so I show you how to cut, also. This recipe is usually a side dish and good for bento, too.
Cooking Start at 1:51.

Ingredients:
1/2 Kabocha
1 cup Vegan Dashi (konbu stock) I have a video of how to make vegan dashi
1-1/4tbs Soy Sauce
1/2 cup Sake
3TBS Mirin
++ how to make vegan dashi https://youtu.be/7HiyMIimKVs

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