"Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans

Name: "Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1/2 can Sweetened adzuki beans (canned and boiled); 1 tbsp Soy sauce

cookpad.japan @cookpad_jp

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.

There's no need to add any sugar with these pre-cooked beans. All you need is the soy sauce. For an easy-to-make amount. Recipe by Pukuttopukumaru

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.

There's no need to add any sugar with these pre-cooked beans. All you need is the soy sauce. For an easy-to-make amount. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.

There's no need to add any sugar with these pre-cooked beans. All you need is the soy sauce. For an easy-to-make amount. Recipe by Pukuttopukumaru

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.

There's no need to add any sugar with these pre-cooked beans. All you need is the soy sauce. For an easy-to-make amount. Recipe by Pukuttopukumaru

Saved

Ingredients

1/4Kabocha squash
1/2 canSweetened adzuki beans (canned and boiled)
1 tbspSoy sauce

Saved

Steps

1

Chop the kabocha squash into bite-sized pieces.
2

Use a can of boiled and sweetened adzuki beans.
3

Put the kabocha and water in a sauce pan, then boil until cooked on the firm side. You could also microwave it.
4

Pour out the boiled water, then add the canned adzuki beans (together with the liquid), then fill with enough water to cover the kabocha. Add the soy sauce, then cover with a drop-lid and simmer.
5

Once the flavors have settled into the kabocha, it's ready.