Place kombu seaweed at the bottom of a pot, add adzuki beans on top and add just enough water to cover the beans. Heat over medium heat and bring to a boil.
Add 200 ml of water about halfway through. Continue simmering for another 5 minutes. Cover and reduce the heat to low, and simmer for about 30-40 minutes until the adzuki beans are tender.
During Step 2, while simmering the beans, add a little water periodically to maintain the water level.
Add the kabocha squash on top of the adzuki beans, add a pinch of natural salt and bring it to a boil over medium heat. Once it starts boiling, cover and reduce the heat to low. Simmer for about 15-20 minutes until kabocha squash is tender.
When adzuki and kabocha are cooked and tender, turn off the heat and leave it for a few minutes. Lightly jiggle the pot to blend the ingredients.
Story Behind this Recipe
Adzuki kabocha simmer is a simple macrobiotic classic. It is easy to make and delicious. Give it a try if you are interested!
Use unpeeled kabocha squash (just remove the hard parts). While cooking, try not to mix the ingredients.