Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.
So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.
It’s a mix of genmai (brown rice) and akamai (red rice).
A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.
Steamed mizunasu aubergines and shiitake mushrooms.
I had that velvety broth from boiling azuki red beans.
So I have added it to the rice cooker with brown rice. Roughly, I’ve doubled the amount of liquid and cooked on Chinese okayu (congee) rice porridge mode. I’ve added a few beans too of course.
This amount of sauce was left when I opened.
Oishiso ! I want to eat it like that.
Flavoring are natural sea salt and freshly roasted sesame seeds.
When you go for a long run, you don’t have time to cook a risotto, standing next to the pot 40 minutes. Hello rice-cooker !
That’s a bit mashed, but well, it’s automatic. I thrown in it the rice (white and a little of red), chopped garlic, whole shiitake mushrooms (they were small), water and started the “okayu program” (Japanese rice porridge).
Then, back at home I took out 2 cold side dishes. Yakko tofu, with myoga (before adding a little soy sauce).
Natto, mustard, sesame.
I found the rice cooked. I added olive oil, salt, pepper and topped with Italian parsley.
Yummy and ready in 1 minute !
The meal with 2 servings of risotto (that was a long run) :
Cal :1053 F35.8g C143.5g P38.7g
Today this is the real Canada Dr… well, the real sekihan-pan.
The other had not the flavor of the festive rice. This one has it 100%…
It’s really made of red azuki beans and of rice. I used “rice bread flour”, a mix of milled rice with gluten so I could make a classic yeast bread dough. The product is a bit expensive and I don’t think I’ll buy it again. I think regular rice flour and baking powder could make a good version too. Both dough could be steamed in a rice-cooker instead of baked in the oven. There are many possibilities.
I made the dough with the cooking broth of the azuki beans, then added boiled beans to it.
On top of that pink rice you often add gomashio. Normally, it’s crushed sesame with salt. I’ve let them whole.
Inside. You can see the beans in a quite moist pink bread.
Enjoy with green tea. Hot or cold, it really tastes like seki-han. That could be a great bread for a hanami picnic under the cherry blossoms if…
If I still have some left when the storm stops and the flowers open.
If the storm lets a few branches on the trees.
It’s apocalyptic today. Ffffffffffffff… the wind. Good point : the wind has cleared the air from pollen so we can breath better.