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Combine the water, soy sauce, mirin, brown sugar, and instant dashi in a large stockpot over high heat. Stir and bring to a boil for 2 minutes.
Add the squash. Stir and cover the pot with a lid. Bring to a boil and reduce heat to medium. Let simmer for 8 to 10 minutes or until tender, stirring occasionally.
Optional - serve with rice, sliced green onion, and sesame seeds.