That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
So that’s this month’s Daring Cook’s challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Meatballs !
There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
yakitori
So let’s start with this “Italian” version.
Yes, no meat in sight… and well bean versions are allowed.
Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.
Chinese black miso is the main flavoring.
The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.
Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.
黒豆
This is a compilation about ideas to cook kuromame (black soy beans). First, you need to boil them, go to the end of this post for instructions.
SIDE DISH
As a side dish for :
kare raisu (Japanese curry)
Korean wind lunch
Rum vanilla apple black beans, in fragrant tortilla
WITH RICE
Black rice
Same recipe as seki-han, red rice (red rice), but with kuromame…
BEAN BALLS
A variation to burger or croquette.
Tama (green lemon big bean ball)
Swedish bean balls
Dark green curry with bean balls
OTHERS :
Marron berry chunky terrine (France)
Feijoada with pig trotter (Brazil)
Enfrijoladas frescas (Mexico)
also in :
Japanese garden creamy Winter soup
four bean gumbo
‘lumaca’ soup
SWEET :
Recooked in a syrup of sugar and grated fresh ginger.
Sweetened with syrup of kurozato (black sugar). They are floating with black sesame on top a bowl of sweet potato okayu
PREPARATION OF DRIED BEANS :
Cooking them is quite long, that can take 3 or 4 hours, after soaking them 24 hours. The time is hard to “predict” as it depends on the size of beans and their age (this year’s crop, or older…).
Process :
-Anyway, rinse them and soak them. You can add baking soda or not (I don’t but Japanese water is not harsh).
-Bring them to boil, you use the soaking water or change. In the first case, color will be more vivid. Boil them at least 10 minutes and take away the foam on surface (the toxic substance of beans).
-Continue on low heat, in a crock pot if you want. Beans are cooked when they are soft.
I cook a batch of 250g without any flavoring, and I freeze most in cups (silicone cupcake molds) for further use.
Tip (that I don’t use) : to keep the color, you can add some nails or other iron objects that are rusted.
Japan’s most common recipe is to cook them with sugar (same weight as the beans) added from the soaking water, or from the low heat simmering… or like I do later. The sweet black beans are one item of the New Year good luck dishes. For savory recipes, you can add a piece of kombu seaweed in the water.
A green curry soup garnished with big and small tasty bites…
Made on the model of Indian spinach curry, but using komatsuna greens, it’s quick to prepare, and deliciously spicy.
Made some more black soy bean balls (like here), fried some onions, reheated the balls, some big beans (hana mame), then added the liquid mixed in the blender :
-lots of komatsuna greens, a few slices chunks of green lemon, a 1 tbs of Japanese curry spices, turmeric, black pepper, 1 tbs of potato starch and salt.
Garnished with green and red togarashi chili pepper, wedges of lemon and some garam masala powder on the balls.
I had a kaki persimmon for dessert.
GOURMANDE in OSAKA 