1 3/4 cups dashi or soup stock
1 lb kabocha
For the Sauce:
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sake
Salt to taste
In a pot, place the kabocha pieces, skin side down, add the dashi and bring to a boil.
On medium heat, cover and let simmer for 20-30 minutes, until kabocha is soft.
Add soy sauce, sugar, sake and salt, and reduce heat to medium low.
Cook uncovered for another 15 -20 minutes, until sauce has thickened slightly.
Remove from heat and set aside to cool. As the kabocha cools, it will absorb more of the sauce. Serve either cold or reheated