1 tbsp Kikkoman soy sauce, plus more to taste (we like it salty so we use mostly reduced-sodium soy sauce and finish at the end with a little regular soy sauce to try and keep the sodium down a little!)
1 tsp sesame oil, plus more to taste
Instructions
Quarter, peel and slice your onion.
Peel your sweet potato and chop it into bite-sized chunks. You can leave the peel if you like.
Cut kabocha squash in half, use half today and keep half for later. Remove the seeds from today’s half and chop it into bite-sized chunks. You can keep the peel or remove it if you like.
Bring your dashi to a near-boil in a deep pot and add the onions.
Reduce heat and simmer.
When the onions start to become translucent, add your sweet potato and squash chunks.
Cook until the chunks are pleasant to bite through but not too soft!
Add salt, soy sauce and sesame oil to taste. We usually make ours quite soy-saucy and reasonably sesame-oily by adding a little at a time and tasting regularly. Use sesame oil with care- a few drops adds a lot of flavour and aroma!