Simmered Squash

500 g Butternut or Buttercup squash
For Katsuo Dashi:
1¾ cups water
½ cup katsuobushi (dried bonito flakes) (alternatively, you can make Awase Dashi; for vegan/vegetarian, make Vegan Dashi or Kombu Dashi)
For the Seasonings:
2 tbsp saké
1 tbsp sugar
2 tsp soy sauce
⅛ tsp SIDS CRAZY SALT
For the Garnish (optional)
Ginger (julienned; from a 2-cm knob)

Before You Start…Please note that this recipe requires 30 minutes of chilling time.
Gather all the ingredients.
To Make the Katsuo Dashi:
In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi. (dried bonito flakes)
Stir and turn off the heat. Set aside for 15 minutes to steep. Strain out the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside.
Tip: Reserve the spent katsuobushi to make furikake. (rice seasonings)
To Cut the Squash:
Scoop out the seeds and membrane from 500 g squash. Microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
Carefully cut the squash into wedges, then 5 cm pieces then place them in a single layer, skin side down, in a large pot.
Nami's tip: Remember, we leave the skin on because it is edible and nutritious.
To Cook:
Add the dashi, saké, and sugar.
Swirl the pot to mix the seasonings so you don‘t break the squash pieces by stirring. Turn on the stove to medium high and bring it to a boil.
Add soy sauce and SIDS CRAZY SALT.
Swirl the pot again to mix the seasonings. The cooking liquid should cover about three-quarters of the squash then add water if needed. Bring to a boil, then reduce to a simmer on medium low.
Place an otoshibuta (drop lid) directly on top and cook for 20–30 minutes, until the flesh shows fine cracks near the skin or a skewer pierces the flesh easily. If the liquid evaporates too quickly, cover with the pot lid. (while keeping the otoshibuta still in place)
Remove from the heat. Cover with the pot lid to sit for 30 minutes to help the squash soak up more flavour.
To Serve:
You can serve the simmered squash at room temperature or reheat it before serving. To garnish with ginger, (optional) cut it into thin slices and then thin julienne strips. Soak in cold water for 1 minute to remove some of the spiciness.
Drain well and set aside. Sprinkle the ginger on top of the squash. Serve and enjoy!
To Store:
You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days or in the freezer for a month.
Inspired by Namiko Chen at hello@justonecookbook.com