Kabocha & Azuki "Itoko-ni" (kabocha and azuki bean stew) is a very rustic Japanese dish. I make this dish often in the winter time.
It's also a shojin (Buddhist monk-style) vegetarian/ vegan dish. But, you don't need to be a vegetarian to love this dish.
The best donabe to cook this dish is the soup & stew donabe, "Miso-shiru Nabe". This donabe does the wonderful braising job.
Azuki beans were simmered in the donabe for about 45 minutes until they were tender and the cooking water is reduced down to barely cover the beans. Then, the kabocha pieces were added with some sake, sugar, mirin and soy sauce.
After about 15 minutes of simmering, the dish was ready. I love this rustic look!
This dish is so hearty and healthy.
Happy donabe life.
