Instructions: Wash kabocha. With a heavy knife, cut it in half. You may have to hammer on the knife. Remove seeds and cut squash into 1 1/2-by-2 inch chunks. Place kabocha in a pot with thicker pieces at bottom. Pour in enough dashi to come up to 2/3 the height of kabocha. Add half the mirin, sugar, salt and soy. Cover with a drop-lid or baking paper and boil. Lower heat to medium-low; simmer 15-20 minutes. Taste and add more seasonings. Continue cooking until kabocha is tender and about 1/3 the liquid is left. Turn off heat and let kabocha absorb liquid for about 10-15 minutes.

Note: To make dashi, wipe a 1 1/2 inch-square piece of kombu (kelp) with a wet cloth; bring it just to a boil in 2 cups of water. Remove kombu.

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