Japanese Pumpkin or Kabocha Squash recipe

Ingredients:

• 1 kabocha squash
• 4 cups of chicken broth
• 4 tablespoons of Hon-mirin
• 1 4 inch piece of kombu
• 2 teaspoons light soy sauce

Instructions:

1. Wash and scrub the squash well. Slice in half and scoop out the seeds.
2. Cut the squash into 2-inch pieces and then place it in a stockpot. Add the broth, hon-mirin, and kombu.
3. Bring everything to a boil over high heat. Cover the saucepan tightly and reduce the heat to a gentle simmer. Cook until the squash is just fork tender.
4. Turn off the heat and add the soy sauce evenly. Cover the pot and let the kabocha steep in the cooking liquid for at least 30 minutes.
5. Enjoy warm!