Recipe: Perfect Kabocha with Red Bean Jam

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Kabocha with Red Bean Jam

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It's really fascinating is not it. Now could be the time for us to start cooking kabocha with red bean jam recipes. To make kabocha with red bean jam you only need 3 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to cook Kabocha with Red Bean Jam:

  1. Provide 200 g of kabocha squash.
  2. Provide 1 can of red bean paste / red bean jam.
  3. You need of water.

Instructions to make Kabocha with Red Bean Jam:

  1. Cut a pumpkin into small bite sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft..
  2. Open the can of red bean jam, put it into a pot with the softened pumpkin. Add a can or cup full of water and cook for about 15 min on a low heat. Once done, let cool for a bit, but it's best to enjoy this tasty this dish warm or hot..

Packed with roasted kabocha and Brussels sprouts, plus white beans for added protein, this salad is best served warm, making it ideal for a cozy (but cold) With its own distinct taste, kabocha holds up incredibly well to stronger flavors. Take this recipe—even with all the red curry paste, garlic, ginger. Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge. Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Top with sliced green onions and sesame oil or.

Hopefully the Kabocha with Red Bean Jam recipe that I wrote may be easily served through you. Do not overlook to share with friends. I will test my best to present different food recipes. Thank you.

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