I make something similar to this and it is very good. I was taught to add about 2tbs sake, 2 tbs sugar and 2 tbs soy sauce.
My japanese mother in law taught me this dish long time ago.And this dish is normally eaten slightly sweet and I prefer it sweeter as well. But we normally add in 3 tbsp sugar, 1 1/2 tbsp of soy sauce and 1/2 cup of water.And omit the dashi.
I think it tastes better if you use Kabocha(japanese pumpkin). That is how my mom used to make when I was little.
It was too salty for me at first, but thanks for your direction #11 and #12 (I have to add sugar and a little bit of water). I will make it again soon:)
Simple but oh so good. This is a lovely new flavor to squash - I used acorn and added a touch to Sherry to the recipe. The squash was so smooth in the flavor. - but I cannot go along with eating the skin. Love the recipe Thanks Jan S for a winner.