|Winter squash||1 3⁄4 Pound (800 Gram, Orange Or Yellow Flesh)|
|Secondary bonito stock/Water||1 3⁄4 Cup (28 tbs)|
|Soy sauce||1 Tablespoon|
1. Peel squash (if rind is tough and inedible when cooked) and cut into rough 2-inch (5-cm) square chunks.
2. In a saucepan combine squash, bonito stock, sugar, mirin, and salt. Cover with drop-lid and pan lid and cook over medium heat until tender.
3. Add soy sauce. Mix by rotating pan. Do not stir with a utensil. Continue cooking, uncovered, occasionally rotating pan, until liquid is almost absorbed. Remove from the heat. Cool slightly. Serve hot or at room temperature.
Calories 129 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 1.1 mg0.4%
Sodium 933.1 mg38.9%
Total Carbohydrates 28 g9.5%
Dietary Fiber 3 g12%
Sugars 13.9 g
Protein 4 g9%
Vitamin A 54.4% Vitamin C 40.9%
Calcium 6% Iron 6.9%
*Based on a 2000 Calorie diet