1/4 cup adzuki beans, soaked overnight
1 cup peeled winter squash
1 2 inch piece kombu, soaked for a few minutes
1 2 inch piece kombu, soaked for a few minutes
Place the kombu in a pot. Cut the squash into 2 inch chunks and place into the pot. Add adzuki beans on top of the squash. Cover with water and bring to a boil, covered. Lower the heat to simmer and cook for 1 1/2 to 2 hours until the dish is creamy. If needed, add more water a little at a time. Add a few drops of shoyu or some salt and simmer another 10 - 15 minutes.
Note: When squash is out-of-season, use carrot, parsnip and/or onions.
