Macrobiotic Adzuki Beans and Kabocha Squash Simmer

Name: Macrobiotic Adzuki Beans and Kabocha Squash Simmer
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Kuri kabocha squash; 100 grams Dried adzuki beans; 10 cm length Kombu; 1 Water

cookpad.japan @cookpad_jp

Adzuki kabocha simmer is a simple macrobiotic classic.
It is easy to make and delicious. Give it a try if you are interested!

Use unpeeled kabocha squash (just remove the hard parts).
While cooking, try not to mix the ingredients. Recipe by Fufunomakurobi

Adzuki kabocha simmer is a simple macrobiotic classic.
It is easy to make and delicious. Give it a try if you are interested!

Use unpeeled kabocha squash (just remove the hard parts).
While cooking, try not to mix the ingredients. Recipe by Fufunomakurobi

cookpad.japan @cookpad_jp

Adzuki kabocha simmer is a simple macrobiotic classic.
It is easy to make and delicious. Give it a try if you are interested!

Use unpeeled kabocha squash (just remove the hard parts).
While cooking, try not to mix the ingredients. Recipe by Fufunomakurobi

Adzuki kabocha simmer is a simple macrobiotic classic.
It is easy to make and delicious. Give it a try if you are interested!

Use unpeeled kabocha squash (just remove the hard parts).
While cooking, try not to mix the ingredients. Recipe by Fufunomakurobi

Saved

Ingredients

4 servings

500 gramsKuri kabocha squash
100 gramsDried adzuki beans
10cm length Kombu
1Water

Saved

Steps

1

Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans. Heat over medium heat and bring to a boil.
2

Add 200 ml of water about halfway through. Continue simmering for another 5 minutes. Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender.
3

During Step 2, while simmering the beans, add a little water periodically to maintain the water level.
4

Add the kabocha squash on top of the adzuki beans, add a pinch of natural salt and bring it to a boil over medium heat. Once it starts boiling, cover and reduce the heat to low. Simmer for about 15-20 minutes until kabocha squash is tender.
5

When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes. Lightly jiggle the pot to blend the ingredients.