I had promised Milly from Some Like it Hot a recipe using Kabocha a while back. So here's a recipe for simmered (Nimono) Kabocha. Kabocha can be found in most Asian markets, and is a type of winter squash. Uncut, it can be stored for a pretty long time before using.
The skin of this squash is very tough, hard, and thick. You need a very heavy knife, and possibly a hammer - jack-hammer, hand grenade, or maybe power saw (just joking...); to cut the Kabocha in Half:
Any type of pumpkin can be used for this recipe, though the Kabocha, whose flesh is very sweet and creamy when cooked is probably best for this recipe.
Simmered Pumpkin (Kabocha Nimono, Kabocha No Fukumeni)
1 Medium Kabocha (choose one that is firm and heavy for it's size) cut into chunks and discard seeds and tough fibers. You may cut off the hard skin if you feel ambitious.
2 cups dashi
4-5 Tb Mirin
2-3 tsp sugar
1-2 Tb Shoyu
1/2 tsp salt
Place pumpkin pieces skin side down in the bottom of a pot (I do mine in half batches) in a single layer.
Pour dashi into pot until it comes two-thirds of the way up the pumpkin.
Add 3Tb Mirin, 1Tb shoyu, and salt. Sprinkle 2 tsp sugar on top of the Kabocha.
Cover and bring to a boil.
Once a boil is achieved reduce to a simmer.
Simmer for 10-15 minutes.
Taste liquid and make adjustments as necessary.
Simmer until tender, turn off heat and let steep in the liquid.
I've also heard of a version of this dish, where the Kabocha pieces are first deep fried, than poached as above (Kabocha Age-Ni).