A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.
Azuki beans. Well, you have to soak and boil them first.
The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).
The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.
Enjoy the burger with the sauce. And some freshly baked bread to clean the plate.
I’ve not been hunting. This dish is nearly vegan (you can use vegan broth). In Osaka, tanuki soba means a soba soup garnished with a slice of abura-age. In other places in Japan, they may give it a wrong appellation. Maybe it evokes the color of the fur of a tanuki. Or it’s because it’s tanukis’ favorite dish when they dine out in town…
Thin abura-age, it’s fried tofu slices. I bought them. Before adding them to the soup, I wipe away the excess of oil and slightly toast them.
Kabu are Japanese turnip. They can be pearly white, either small or huge. And more rarely red skinned.