See? See? Winter squash. For A.I believe that the colloquial name for this is "hot pot". Like many squash dishes, it has an unexpected stick-to-your-ribs quality.
Take one kobucha or other thick skinned winter squash. Hack it in half and scrape out the seeds. Cut half into 1 inch square pieces. (Leave the skin on.) Place squash chunks in a large pot, skin side down.
Put the other half squash in the fridge. I'll have to come up with a way to serve it later.
Add 1 and 1/2 cups dashi or broth or water, 2 tbs. soy sauce, 1 tbs. mirin, and 1 tbs sugar to the pot. Simmer gently for about 20 minutes, uncovered. Add 2 cups cabbage chunks and/or daikon discs. Simmer for five more minutes.
You could add a dozen gyoza with the cabbage, because you're an adult now. There's no reason not to have potstickers for dinner once a week.
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