Hyuga Black-Skin Kabocha Nimono

Cut the squash into large pieces, bevel the edges and briefly soak in additional lightly salted water. Drain.

Put the squash in a saucepan with the measured water, sugar, mirin, soy sauce and salt. Bring to a boil, reduce the heat and cover with a drop lid.

Simmer until the squash is tender and the liquid is nearly gone, watching carefully so it does not scorch. Taste and adjust soy sauce only if needed; do not automatically add its listed amount a second time.