Azuki Beans with Squash and Kombu RecipeOrigin: Japan Period: Traditional |
|
Kombu (kelp) is a traditional Japanese additive to all kinds of bean-based stews. It is extremely useful in that it provides the umami flavour (making the dish more more-is) as well as speeding-up the cooking time by softening the beans and thickening the stew itself. Ingredients:
150g azuki (aduki) beans, washed and soaked over night 
Azuki Beans with Squash and Kombu Preparation:Method:The night before pick over and wash the azuki (aduki) beans then place in a bowl, cover with plenty of water and set aside to soak over night. Soak the dried kombu (kelp) in a bowl of water for about 10 minutes, or until softened then drain and dice. Place the prepared kombu in the base of a pot then cover with the squash. Drain the beans and place these on top. Add enough water (including half the soaking water) to just cover the squash (not the entire contents of the pan!) then place on the heat and bring to a boil. Reduce the heat to medium-low then cover and simmer gently for about 100 minutes, or until the beans are 80% done. During this time, keep on topping up the water, as needed. Now season with the sea salt, add water to the level of the beans, bring back to a simmer, cover and cook for a further 30 minutes, or until the beans are tender. Transfer to a serving bowl, garnish with Crisp-fried Gutweed and/or pickled ginger then serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Azuki Beans with Squash and Kombu to your online bookmark site: 
|
|
More recipes for Stews... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beans and vegetables as primary ingredients: Cara cu Vin Senegalese Vegetable Stew with Millet Arni se Avgolemno Crockpot Cheesy Creamed Corn Kitchen Garden Cake Lettuce and Onion Soup Crockpot Cajun Sausage and Rice Hummus and Herb Stuffed Mushrooms Ardei a la Moldova Gigantes Tiganiti Provençal Scampi Sausage-Potato Chowder Halászlé Prawn and Rice Mousse Celery à la Polonaise Broad Bean Soup Lantern Soup Ragoût of Goose Baked Red Snapper Helle Aşı Ragoût of Grouse Crema de Cartofi Stir-fried Beef with Green Peppers Kvasheni Ohirky Rasam Powder Mtori Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
