Stir Fried and Candied Diced Kabocha Squash and Soy Beans

Stir Fried and Candied Diced Kabocha Squash and Soy Beans

The candied sweet potato style flavor really went well with this combination. There's no oil added to this so it's healthy. You can eat a lot of this.


Kabocha squash
Cooked soy beans
About 100 g
Honey, sugar
2 tablespoons each (or 4 tablespoons of one or the other)
Soy sauce
1 teaspoon
To taste
Black sesame seeds
To taste


1. I used about this much soy beans. I used soy beans cooked in water.
2. Peel the kabocha squash and cut it into small dice about the same size as the soy beans.
3. 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.
4. 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.
5. 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.