Macrobiotic Adzuki Beans & Kabocha Squash

Name: Macrobiotic Adzuki Beans & Kabocha Squash
Yield: 1 serving
Cuisine: American
Ingredients: 200 ml Dried adzuki beans; 1 sheet Kombu seaweed (10 x 10 cm); 300 grams Kabocha squash; 1 tsp Salt; 1000 ml Water

cookpad.japan @cookpad_jp

This is a standard macrobiotic recipe.

If you add the konbu while the adzuki is cooking, it'll simmer faster.
Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

This is a standard macrobiotic recipe.

If you add the konbu while the adzuki is cooking, it'll simmer faster.
Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

cookpad.japan @cookpad_jp

This is a standard macrobiotic recipe.

If you add the konbu while the adzuki is cooking, it'll simmer faster.
Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

This is a standard macrobiotic recipe.

If you add the konbu while the adzuki is cooking, it'll simmer faster.
Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

Saved

Ingredients

1 serving

200 mlDried adzuki beans
1sheet Kombu seaweed (10 x 10 cm)
300 gramsKabocha squash
1 tspSalt
1000 mlWater

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Steps

1

Cook the adzuki beans a guideline (https://cookpad.wasmer.app/en/recipes/143587-macrobiotic-adzuki-beans-konbu-seaweed). Since you're adding the kabocha squash later, you don't have to soften completely at this stage.
https://cookpad.wasmer.app/us/recipes/143587-macrobiotic-adzuki-beans-konbu-seaweed

Macrobiotic Adzuki Beans & Konbu Seaweed
2

While the adzuki is simmering, prepare the kabocha.
3

Cut the deseeded kabocha into 2 cm wedges. Make 2 cm cubes from the wedges.
4

Once the adzuki beans have softened up and nearly finished boiling, add the kabocha and simmer until softened. Adjust the flavor with salt.