Summer Vegetable Yakibitashi (夏野菜の焼き浸し)

Ingredients for Summer Vegetable Yakibitashi
(serves 2)
70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz)
1 Eggplant
2 Asparagus Spears
2 String Bean Pods
½ Red Bell Pepper

200ml Dashi Stock
or 200ml water+ ⅓ tsp dashi stock powder
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy Sauce
¼ tsp Salt
6g Ginger Root, Shredded