1/2 kabocha squash, seeded with seeds reserved
1 1/2 C water
2 T mirin
1 T sugar
1 t soy sauce
Cut kabocha in in half and using a peeler, partially remove some of the skin. This allows the flavor of the sauce to penetrate deeper into the squash during cooking. Cut the kabocha up into bite sized pieces.
Place kabocha, skin side down, in a high-sided pan. Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat, cover pan, and let simmer until tender, about 20 minutes. Remove from heat, and let sit in remaining liquid for an additional 15 minutes, for flavors to fully develop.
While kabocha is cooking, preheat oven to 375 ° F. rinse seeds and spread out on a baking pan. Toss with salt and bake until lightly golden, about 10 minutes. Use to garnish kabocha.