KITCHEN PRACTICE 2 — Soy Sauce Early vs. Late
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TASK
Repeat the kabocha dish, but add the soy sauce right at the start
instead of late. Compare both batches for texture differences, not
just flavour.

WALKTHROUGH

Step 1 — Prep identically to Kitchen Practice 1.
Same kabocha, same cuts, same base liquid ratio - the only variable
you're changing is when the soy sauce goes in.

Step 2 — Add everything, including soy sauce, at the start this time.
Combine dashi, mirin, sake, sugar, AND soy sauce together before
adding the kabocha, then simmer under the otoshibuta the same way as
before.

Step 3 — Cook to the same doneness test.
Use the same skewer test - no resistance - rather than a fixed time,
since this batch may behave slightly differently.

Step 4 — Taste both batches side by side.
Compare texture specifically: does the early-soy-sauce batch feel
firmer or tougher at the edges compared to Kitchen Practice 1's own
result? Does it take longer to reach the same tenderness?

Step 5 — Note what actually changed.
The flavour may be similar in both batches, since the same amount of
soy sauce ends up in the pot either way - the real difference, if any,
should show up in texture and how easily the vegetable released to a
tender bite.

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WHY THIS MATTERS
This is the direct test of the chapter's own "soy sauce goes in late"
claim. Actually cooking both versions and comparing them - rather than
just accepting the advice - is what turns a rule you were told into
something you've verified yourself and will remember applying to other
vegetables later in this course.