Macrobiotic Adzuki Beans and Kabocha Squash Simmer
Macrobiotic Adzuki Beans and Kabocha Squash Simmer

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, macrobiotic adzuki beans and kabocha squash simmer. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Macrobiotic Adzuki Beans and Kabocha Squash Simmer is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Macrobiotic Adzuki Beans and Kabocha Squash Simmer is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook macrobiotic adzuki beans and kabocha squash simmer using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Adzuki Beans and Kabocha Squash Simmer:
  1. Prepare 500 grams Kuri kabocha squash
  2. Prepare 100 grams Dried adzuki beans
  3. Make ready 10 cm length Kombu
  4. Get 1 Water
Instructions to make Macrobiotic Adzuki Beans and Kabocha Squash Simmer:
  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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