あずきかぼちゃ Azuki beans and pumpkin (Azuki kabocha) Ingredients 1 cup azuki beans 15cm kombu 1 onion ¼ pumpkin sesame oil sea salt Method Soak azuki beans overnight. Drain the soaking water and add enough fresh water to cover beans. Cook soaked beans with kombu until the beans get soft. Meanwhile chop onion finely and cook in sesame oil until caramelised. Add some water to avoid burning. Cut pumpkin into cubes and roast with a little oil. Mix everything together when beans are soft. Add salt to taste.