Overview
This dish is popular with adzuki beans and kabocha squash but versatile for most types of beans and
squashes.
Ingredients
- 1cup beans
- 1 cup onion
- 2 cups kabocha or butternut squash, cut in cubes
- 2 Tbs shoyu
Directions
- sort, wash and strain beans, put in pot, add fresh water
- bring to boil over high flame, simmer 10 min, skim off foam if needed
- once foaming process has stopped, cover and reduce heat to low
- place a flame tamer under pot, simmer until beans are tender
- remove beans from pot and place in another temporary container
- layer in cooking pot onion, then squash, then beans on top (including liquid last)
- simmer for 15 min
- add shoyu, stir