Made simmered kabocha squash.
I wasn’t sure about the seasoning.
When fresh out of the pot, the sake fragrance in the cooking liquid felt a bit strong. But after refrigerating and eating it cold, the flavor had balanced out beautifully.
I was genuinely surprised by how different it tasted fresh vs. the next day.
That said, the ingredients were simple:
Kabocha squash / sake / mirin / soy sauce / sugar / dashi
(For details, see the recipe link above.)
Very easy overall.
Need to keep eating my vegetables — can’t afford to catch a cold.