Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.
Black natto (fermented soy beans). It’s often paired with grated wasabi.
Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.
Black beans have a Winter image… I refreshed them with greens and juicy items for a nutritive Summer salad meal.
Fragrant argan oil from Morocco, a little garlic, salt and balsamic vinegar for the dressing.
The companions of the kuromame (black soy beans, that were boiled and frozen) are edamame, sliced okra, shimeji mushrooms and green sweet chilis. I’ve added a little minced hot chili. I’ve steamed all that together. Added the dressing, let cool.
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).
It’s very firm momendoufu (cotton tofu). I have pressed it with plate, slightly to extract excess water. The natto (fermented soy beans) is mixed with mustard and black rice vinegar. Around, you see bits of negi whites and shishito green pepper.