With Chinese miso, and why the pattzukis…

I’m trying a new condiment. Well, it’s new for me. I’ve used it to give a Chinese flavor the patties of azuki beans.

Yes, again, those patties. I really love them. I should give them a name. pattzukis ? Why the obsession ? Oh, you don’t know who is posting. The truth I am an American teen, in someone else’s body, and I eat burgers all the time. And I’ve found I like liked the azuki ones better than the those made of beef ? dog ? donkey ? Well what do they give us in fast-food ? We prefer not knowing. And azuki beans are ideal for me. I get them dry cheaply since they are local. Prices really depend on geography. Exotic beans are overpriced. For instance, I buy kidney beans for occasions as they are about 10 times the price of my azuki beans.
They are not soy, so no overdose of phyto hormones. Bonus : azuki means “small beans” as they are tiny like lentils. They cook quicker that most others, in about 20 minutes (after 24 hours of soaking).

click for other posts with pattzukis

Chinese miso made with soybeans. The color of miso depends on the ingredients to make it, that goes from nearly white (rice), to nearly black (soy beans) with all shades of brown (mix of rice, soy, wheat, other grains). This one is a cousin of Japanese hatcho miso, that is also very dark, but usually firmer and not so sweet, by it’s related.

The batter (azuki, ground sesame, potato starch) is flavored with the Chinese miso, grated garlic, ginger, chili pepper and cumin. I added the minced feet of the shrooms.

Stir-fried shiitake mushrooms.

Edamame and sesame mushipan steamed bread complete the meal.

4 thoughts on “With Chinese miso, and why the pattzukis…

  1. Pingback: Beanballs in anchovy rosemary sauce « GOURMANDE in OSAKA

  2. Pingback: A macédoine chinoise « GOURMANDE in OSAKA

  3. Pingback: Oya imo taro on green sauce béchamel | GOURMANDE in OSAKA

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