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.
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~.
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.
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.
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).
Story Behind this Recipe
You can enjoy this with the natural sweetness of the kabocha squash without the need for sugar. My mother and little sister make this every morning to help with their constipation, so I had them share their recipe with me.
The listed amounts yield a large portion, so you might be able to get away making half. I don't use sugar, but adding in raisins or dried apricots makes it really delicious. I think you can cook it in a shorter amount of time using a pressure cooker, but my teacher told me that my shoulders and hips would feel heavier if I made it in a pressure cooker.