kabocha is awesome

In lieu of a SIH screencap-fest (OMG next week is also them ;_;), I thought I'd mention an incredibly easy, incredibly tasty way to use up kabocha slowly going bad in your frig. Though you can also use very new, very nice kabocha as well. Makes it easier since you don't have to cut away the bad parts. XD; In any case, I saw my poor slowly-going-bad kabocha and decided it needed to be eaten pretty soon so I looked up kabocha+recipe in Japanese and ended up at cookpad.com. A pretty pic for a ridiculously named dish caught my eye and as it had lots of positive reviews and I had all the ingredients I decided to make it. For those who don't read Japanese, you need to throw 2 tablespoons each of soy sauce, sake, sugar, and mirin* into a pot with 200 cc (somewhere between 3/4 to 1 cup) of water with cut up pieces of kabocha. Bring to boil then simmer until the liquid is gone. I put in waaay too much water so after about 30 minutes I stopped simmering and just dumped the excess water, and let the kabocha sit in the pot on the cooling stove for a while to dry off. It wasn't that great hot, but once it cooled down? Quite nice.

*I had tasted the mixture and added soy sauce to make it less sweet so it might be a good idea to start with less sugar and add to taste. In any case, splendidly simple and oh so good.