Food & Cooking Recipes Salad Recipes Japanese Adzuki-Bean Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Wasabi paste will heat up this simple bean salad, but it's not necessary. Ingredients 1 pound dried adzuki beans Salt 2 teaspoons soy sauce 2 tablespoons rice-wine vinegar ½ 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 Directions 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. Cook's Notes Unlike most other dried beans, adzukis don't need to be soaked before cooking. Rate it Print