In Japan, on the winter solstice, there is a custom of eating kabocha squash and taking a bath with yuzu. In Fukushima, kabocha and adzuki beans are boiled together.
This time, I made it with “Iitate Yukikko Kabocha”, which was born in Iitate Village, Fukushima. Kabocha with bright yellow color and rich sweetness are perfect for winter solstice kabocha.
I hope that you eat nutritious kabocha squash and stay healthy this winter.
INGREDIENTS: 4 servings
- 1/4 (450g, 1lb) kabocha squash
- 100g (3.5oz) adzuki beans
- 60g (2oz)sugar
- 1/4 teaspoon salt
INSTRUCTIONS
STEP
Preparation
- Rinse the adzuki beans and put them in a colander.
- Remove the seeds from the kabocha with a spoon, and peel several parts of the skin. Cut into 4cm (1.5inch) squares that are easy to eat.
STEP
Cook azuki beans
- Put azuki beans and plenty of water to a pot and place over medium heat. After boiling, boil over low heat for 3 minutes, and drain. Discard the first cooking water.
- Return the adzuki beans to the pot, add 700ml water, and place over medium heat. Bring to a boil, then cover the pot and simmer over low heat for 30 to 40 minutes until the adzuki beans are soft.
- Skim off the scum that appears. If the water gets low, add water.
STEP
Simmer kabocha
- When the adzuki beans become soft, put half the sugar in a pan and simmer over low heat for 10 minutes.
- Add the rest of the sugar and salt to the pan and mix. Then add the kabocha skin side down. If the water is low, add water until the kabocha is covered.
- Cover the pot and simmer over low heat. Bring to a boil and simmer for 15 minutes, until the kabocha is tender.
NOTES
- The reason for discarding the first cooking water of the adzuki beans is to remove the bitterness of the adzuki beans.
- Please adjust the time to boil azuki beans as it depends on the condition of the beans.
