Recipe of Perfect "Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans

"Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

The dish which boiled pulse, potatoes or pumpkin and adzuki beans together and cooked it by soy sauce and fermented soybean paste. Because the material is between the similar things, it's said that they came to be called "cousin boiling".

Here is the best ""Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans" recipe we have found so far. This will be smell and look delicious.

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

1. Prepare 1/4 of Kabocha squash.
2. Make ready 1/2 can of Sweetened adzuki beans (canned and boiled).
3. It’s 1 tbsp of Soy sauce.

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

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..

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