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Saturday, January 30, 2010

adzuki kabocha stew

adzuki-kabocha stew

1 cup adzuki, soaked overnight
1 small kabocha, cut in half, remove seeds and medium chopped.
1 onion, chopped
2 tbsp ginger, minced
10 cloves garlic, minced
1-10 thai chilis, minced
1 quart shitake-kombu stock
1/3 cup sake
1/3 cup mirin
1/3 cup shoyu
2 tbsp non toasted sesame oil
1 tbsp toasted sesame oil

Drain soaked adzuki, place in pot, add 3 cups cold water, bring to simmer, cover and cook 40 minutes. Set aside.

in saucepan, heat up oil, add onions and let cook 5 minutes. Add garlic, ginger and chilis and cook 2 minutes. Add kabocha and cook 2 minutes. Add sake and mirin and cook 1 minute. Add cooked beans, stock, bring to simmer and cook till kabocha is cooked. Add shoyu, cook 30 seconds and season to taste. More shoyu for salt, more mirin for sweet. add toasted sesame oil, and serve hot

2 comments:

  1. This is amazing. I'm currently living in Hokkaido Japan and getting so bored with cooking. I miss the diversity of produce that I had in Berkeley but this is going to make one of tomorrow's meal's really exciting I love azuki beans and kabocha, Thanks!!

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  2. Yes it is! Thank you so much for the recipe! I just made it without chili because I didn't have any and it is delicious. I saw it first on the kind life then came here because I cook azuki beans all of time (I live in Japan)and I had never cooked them with so few ingredients so I was hesitant to try the other recipe. Looking forward to more recipes with Japanese ingredients!

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