2 tablespoons each (or 4 tablespoons of one or the other)
Black sesame seeds
I used about this much soy beans. I used soy beans cooked in water.
Peel the kabocha squash and cut it into small dice about the same size as the soy beans.
Microwave the kabocha squash for 90 seconds at 600 W.
If a bamboo skewer goes through a piece easily it's done!
Microwave the kabocha squash skin at the same time, and you can eat it too.
Put the kabocha squash and soy beans in a frying pan. Dry-roast to evaporate the excess moisture on them, then add the honey and/or sugar and mix to coat everything.
When everything is well coated with the honey/sugar, add the soy sauce and mix well. Add a little salt and black sesame seeds, and simmer down.
Transfer to a serving plate and it's done!
Story Behind this Recipe
I love candied Japanese sweet potato. I had some leftover soy beans, so I thought I'd try them with kabocha squash with that kind of flavor.
You can use just honey or just sugar. I'd recommend choosing honey if you want to use one or the other. I've written down 2 tablespoons each, but that's just a guideline. Add however much you like! I think that it tastes better if you flavor it generously.