Ginger-soy simmered kabocha

Wash kabocha skin well, remove seeds and stringy core and measure out 400 g. Leave the edible skin on, cut into approximately 3 cm pieces on a stable cutting board, and thinly slice 6 g ginger.

Arrange kabocha skin-side down in one layer in a small lidded saucepan. Add 220 ml water, 15 ml soy sauce, 10 g sugar and 6 g ginger; bring to a simmer over medium heat in about 3 minutes.

Reduce heat to low once simmering; cover and simmer gently for 15–18 minutes. Check occasionally that liquid remains and add 15–30 ml water if nearly dry. Stop when a fork pierces the thickest pieces without resistance.

Turn off the heat and rest for 1 minute. Lift pieces gently with a spoon to keep their shape; do not boil off every drop of sauce, as the seasoning concentrates.