A sweet type of winter squash, also known as Japanese pumpkin

Cook Time:
- 8-10 minutes

Ingredients:
- Kabocha
- Hon-dashi
- Mirin
- Salt

Instructions:
- Slice kabocha into pieces as shown in photo (to come)
- Place pieces in pot, add water, but only half covering the kabocha
- Add ½ pack of hon-dashi
- Add 1 tablespoon of mirin
- Bring water to a boil, then boil for an additional 8-10 minutes
- Occasionally check kabocha with toothpick for "done-ness"
- Plate, sprinkle on a bit of salt, and serve

If the toothpick slides all the way to the center of the kabocha piece with little or no resistance, (like checking boiled potatoes), then it's done.

When serving, put kabocha in a bowl or plate with a little of the liquid from pot.