Macrobiotic Adzuki Beans and Kabocha Squash Simmer
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
Macrobiotic Adzuki Beans and Kabocha Squash Simmer
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
Cooking Instructions
- 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.
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