Tamagawa Salad

Ingredients

454g kabocha squash (1/2 small kabocha)
(A) 400ml dashi soup stock
(A) 2 tb sake
(A) 1 tb sugar
(A) 2 tsp soy sauce
(A) pinch of salt
ginger

Steps

1. Prepare (A).
2. Take out the seeds from the kabocha. Microwave it on 600W for 2 minutes. Chop it into bite-sized pieces.
3. Place the kabocha in the blue pot, skin side down. Add (A). Bring pot to a boil. Then cook for 20 minutes. For the second 10 minutes, cook with the lid partially on.
4. Meanwhile, cut the ginger into julienne strips. Put ginger in small container.
5. Put cooked kabocha in container and store in refrigerator. It can be kept for 2-3 days.

Reference

Just One Cookbook