|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.