Hokkaido red peas

赤えんどう豆 aka endo mame. Red peas, from Hokkaido.
I’ve found these in a depachika. It’s the under-ground flour of a department store where there are many specialty shops of food, ready to eat, fresh and ingredients. I had never used these peas.

After soaking a few hours.

And boiling 45 minutes. I could then use them for 3 dishes.

Japanese style : reheated on low heat, 15 minutes, with enough broth to cover, a piece of kombu seaweed, soy sauce and kurozato black sugar. Let cool. They can be kept about a week in the fridge and served as side dish for Japanese meals.

Aka endo mame okayu (more here)

Indian-Japanese fusion style : stir-fried with onion, garlic, ginger and chana dal massala powder. Plus a few shishito peppers.

Served on reheated shirataki noodles.

Aka endo-mame okayu, red pea rice porridge

Here is an okayu, a congee, a rice porridge.

Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.

Umeboshi with red shiso.

To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.

Frozen tofu.

Refried briefly with Indian spice mix and turmeric.

A quick brunch.