WINTER

TOJI KABOCHA
(SIMMERED PUMPKIN AND AZUKI BEANS SERVED DURING WINTER SOLSTICE)

Preparation Time:

10 Minutes

Cooking Time:

20 Minutes

Serving Size:

4 Servings

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HOW TO MAKE:

  1. Cut the kabocha pumpkin into half and scoop out the middle to remove the seeds, and cut into preferred sizes. Wash the adzuki beans in cold water.

  2. In a pot, place the adzuki beans and water and simmer on medium heat. Once it comes to a boil, pour away the boiling liquid. Pour in fresh water again and simmer till the adzuki beans are cooked through. Top up the boiling liquid with water if it runs out.

  3. Once the adzuki beans are soft, add in the sugar and continue simmering.

  4. Add in the kabocha pumpkin into the pot and continue simmering until the pumpkin becomes soft.

NOTES

The pumpkin will become more delicious if you leave it to rest and eat it the next day.
If you boil the pumpkin until it becomes soft and then mix it, it will not crumble.

INGREDIENTS:

  • ½ kabocha pumpkin

  • 250g adzuki beans

  • 350g sugar

  • A little salt

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