Simmered pumpkin with red beans (Kabocha no itoko-ni, かぼちゃのいとこ煮)
On the winter solstice night, Japanese people eat pumpkin to pray for disease-free life. Itoko-ni is a Japanese local food in Nara prefecture.
- Pumpkin: 1/4 (approximately 120g)
I used Japanese pumpkins called Kabocha Squash, which is so good with a velvety texture. It is naturally sweet and cooks quickly. Also used in miso soup and tempura.
- Boiled red beans (azuki): 1.5 cups (or anko)
- Soy sauce: 1 teaspoon
- Sugar: 3 tablespoons (adjust for your taste)
- Salt: 2 dashes
- Cut a pumpkin into bite-size chunks.
- Place the pumpkin in a pot skin side down. Add water to cover the pumpkin.
- Heat the pot until it boils. When it boils, cover the pot with a lid and simmer the pumpkin over very low heat for 12 minutes.
- Add boiled red beans and soy sauce. Do not mix them not to break the pumpkin.
- Heat the pot again until it boils and keeps heating to reduce the liquid.
- Serve in a nice bowl. Now your simmered pumpkin with red beans is ready. いただきます!