Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
Strain the DASHI soup stock through a Strainer.
Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
Put Dashi Soup stock, KABOCHA (Skin side down), Soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook!)
Check whether cooked or not piercing with a toothpick.