A variation around banbanji, the Chinese cold chicken dish. I’m using a bean not so common, even here in Japan :
緑大豆midori daizu. Green soy beans. Also called 青大豆 ao daizu. Blue soy beans.
They are dry soy beans that are green/blue, while the regular ones are white, and sometimes black :
They are not edamame, the fresh (not dry) soy beans.
Edamame. See this post about preparing them.
Cooked. The process is the same as for other beans, soaking, boiling…
The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.
Soaked, and boiled.
The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).
Pingback: Kuromame no shiso-ni : black beans, shiso and rice | GOURMANDE in OSAKA
Pingback: Chinatable in my kitchen | GOURMANDE in OSAKA
Reblogged this on GOURMANDE in OSAKA.