Latest Recipe Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) Most Delicious


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4 ingredients, 5 steps, cooking Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic)

How are you my mother, at this time you can present recipe Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) with 4 ingredients and 5 steps. Next this is how to make it, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 4 ingredients and 5 stages of easy cooking Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic).

Ingredients all Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic)

  1. You need 240 ml of Azuki beans.
  2. It’s 700 grams of net weight Kabocha squash (or sweet potatoes).
  3. You need 1/2 tsp of Salt.
  4. It’s 1 of Raisins or dried apricots.

If all material requirements Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Just 3 Ingredients Adzuki Bean and Kabocha Squash Stewed in Miso (Macrobiotic) step by step

  1. Give the adzuki beans a quick rinse, and let soak for 2 hours or more. Use a bit more water than enough needed to cover it and bring to a boil over a high heat..
  2. Reduce the heat to low after it comes to a boil, and boil while adding in more water until it softens. This should take about an hour. Please feel free to watch TV while you do it~..
  3. After it softens, add the kabocha squash cut into large chunks on top of the adzuki beans, cover with a lid, and stew for about 20 minutes until the kabocha squash cooks through..
  4. Finally add in the salt, turn off the heat, and the preparation is done. I think it tastes good if you let it cool once..
  5. I want to make this as soon as the thought strikes and often don't feel like soaking the beans in overnight, but please feel free to do it that way if you prefer. You can boil it in a shorter amount of time if the beans are softer (note added April 2008)..

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