Japanese Adzuki-Bean Salad
Wasabi paste will heat up this simple bean salad, but it's not necessary.
Source: Martha Stewart Living, February/March February/March 1992
- 1 pound dried adzuki beans
- 2 teaspoons soy sauce
- 2 tablespoons rice-wine vinegar
- 1/2 teaspoon wasabi paste (Japanese horseradish), optional
- Freshly ground pepper
- 2 tablespoons dark sesame oil
- 3 tablespoons safflower or corn oil
- Hijiki or nori seaweed, for garnish
- 1 bunch tatsoi (a Japanese green) or watercress
- 1 cucumber, peeled, seeded, and diced
- Sliced scallions, for garnish
Put beans in a medium saucepan and cover with cold water by 2 inches. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 1 hour. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain and let cool.
Whisk together soy sauce, vinegar, wasabi, and pepper. Slowly whisk in oils. Combine with beans and refrigerate for at least 1 hour.
Rinse hijiki well in cold water. Soak for 20 minutes, drain, soak again for 1 minute, and rinse again. Set aside.
Arrange tatsoi on plates. Mix beans with cucumber and divide among plates. Garnish with hijiki and scallions.