A: Adzuki garnish for kabocha chunks in broth

[Guest guest]

xposted

 

it's restorative just looking at this dish...

there is no suggestion for the stock. could use a light miso... or a vegetable

stock scented with leek and fennel...

 

could peel acorn squash and garnish the dish with a spring of green herb or a

few baby spinach leaves -- ribbon sliced.

 

 

* Exported from MasterCook *

 

Boiled Pumpkin With Adzuki Beans

 

Recipe By :Hiroko Fukuhar and Yasuko Takahata

Serving Size : 0 Preparation Time :0:00

Categories : New Import Soup

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 japanese pumpkin (kabocha squash)

1/2 cup boiled adzuki beans

soup stock as needed

2 tablespoons mirin

2 tablespoons sake

3 tablespoons light soy sauce

 

Do not peel the pumpkin. Cut the pumpkin into 1-inch squares, round off the

corners of each piece and score the skin with an asterisk -- for decoration.

Place the squares in a sauce pan, barely covering them with soup stock. Boil and

season the pumpkin pieces with sake, mirin, and soy sauce. Add the boiled adzuki

beans and continue cooking them until the seasonings are absorbed, about 15

minutes.

 

Description:

" Green, Yellow and Red: Wedges of kabocha squash with green skin are cut

attractively, steamed and served with adzuki. "

Cuisine:

" Japanese "

Source:

" Healthy Japanese Cooking "

Copyright:

" 1997 ISBN 0834803976 "

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Per Serving (excluding unknown items): 299 Calories; trace Fat (0.8% calories

from fat); 13g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1829mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable.

 

 

Nutr. Assoc. : 2017 2792 0 0 4810 0

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