Recipe - Sauteed Kabocha

Here in Shinji's bento we have from left to right:
shishito peppers with katsuobushi
sauteed kabocha
beef and gobo sukiyaki style
chrysanthemum leaves with sesame dressing
salted and grilled salmon

The second from the left dish is a breeze, will keep for several days in the fridge, and adds a nice color to the bento. Kabocha squash is vitamin C, iron, potassium, and notably beta carotene.

1/4 kabocha squash
vegetable oil
3 Tablespoons soy sauce
2 Tablespoons mirin
1 Tablespoon sake
1 Tablespoon sugar

Trim any rough parts of the skin of the kabocha squash. Remove the seeds. Then cut into thin slices.

In a saute pan add a little bit of oil and over medium high heat saute the sliced kabocha squash. When the color starts to change add the soy sauce, mirin, sake, and sugar. Cook until the kabocha is tender.