Another simple and delicious recipe with kabocha squash is Kabocha Itokoni, simmered kabocha with azuki beans. The beans add an earthiness to the dish and the kabocha provides the sweetness. In this bento the simmered kabocha with azuki beans are in the far right.
1/2 kabocha squash
100 grams azuki beans, dried
4 Tablespoons sugar
2 Tablespoons soy sauce
Rinse the azuki beans and put into a pot with 7 1/2 cups of cold water. Simmer over low heat until tender, about 30 - 40 minutes.
Meanwhile, cut the kabocha into bite-size pieces. It is a nice touch to trim off the rough parts of the skin and to cut off the hard edges of the kabocha.
In a pot, combine 4 cups of the azuki water, soft azuki beans, kabocha, and sugar in a pot and cook until the kabocha is tender. Turn off the heat and remove from the stove. Add the soy sauce at this point. If you add it too early you will lose the aroma of the soy sauce.
When serving drain from the liquid.
Will keep in the fridge for several days.
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