Azukis Recipes

The adukis or azukis are a type of reddish legume typical of Japanese macrobiotic diet and widely used to strengthen the kidney and all its problems. Azuki is the most yang vegetable. It is advisable to consume when you are suffering from lack of vitality. Along with lentils and chickpeas are among the vegetables we should eat more often. It can be prepared in various ways, salty or sweet, alone or with rice, in soups, creams or desserts.

Azukis with Kombu Algae

Ingredients:

• 1 / 2 cup of Azuki
• 1 piece of kombu seaweed 7-8 cm. (cut into 1 1 / 2 cm.)
• 1 / 2 cup of pumpkin (cut into pieces of 2 cm.)
• minced chives
• 2 cups of water
• unrefined sea salt

Preparation:

1. Place the kombu in a saucepan. Wash Azukis and put on top of the alga.
2. Add water, cover and boil.
3. Reduce the heat and cook one hour.
4. Add pumpkin and cook another 20 to 30 minutes until the vegetable is tender. Season with a little sea salt. Serve and garnish with chopped chives. Note: If the Azuki dries you can add a little more water during cooking.

Rice with sautéed winter vegetables

Ingredients:

• 1 1/2 cups of rice (preferably brown)
• 100 gr. Of Azuki bean
• 6 cm. of Kombu seaweed
• Sea salt

For sautéing:

• 1 onion
• 2 carrots
• 1 teaspoon of tahini (sesame puree)
• 1 teaspoon of soy sauce
• 1 bay leaf

Preparation:

1. Cut onions in half moons and carrot into sticks.
2. In paella, with a few drops of olive oil, sauté the onion with the bay leaf for a few minutes and add carrot sticks.
3. Mix the tahini with the soy sauce and add to saute.
4. Simmer covered for 5 minutes.
5. Serve the rice with the sautéed. Accompany this dish with a salad or some vegetables slightly scalded.

Stew with rosemary and Azukis

Ingredients:

• 1 cup of azukis (soaked all night)
• 1 strip of Kombu
• 2 onions chopped fine
• 1 / 2 pumpkin, peeled
• 2 sprigs of fresh rosemary
• 2 tablespoons of olive oil
• Sea salt
• 1 teaspoon of soy sauce
• chives chopped fine

Development:

1. Sauté onions in a little oil and salt, let cook for 8-10 minutes without a lid, add the well-drained azukis, kombu seaweed, pumpkin, rosemary and water covering all the fresh ingredients.
2. Bring to the boil and remove the foam of azukis with a spoon, cover and cook over low heat until the azukis are completely soft (1 hour and 1/4), season with soy sauce, let cook without boiling for 5-10 minutes, serve with chopped chives.

Azukis Salad

Ingredients:

• 300 g of azukis
• Sesame oil
• Soy sauce
• rice vinegar
• Cilantro
• Rosemary
• Fresh Onions
• sea salt

Preparation:

1. Cook the azukis during an hour and a half with a few rosemary leaves. Add salt at the end of cooking. The azukis cook faster than traditional red beans, you do not need soaking.
2. Prepare a vinaigrette with four tablespoons of sesame oil, one tbsp. of Tamari and two tablespoons of rice vinegar.
3. Finely chop onions and cilantro in a branch. When azukis are cooked, remove the rosemary leaves, leave to cool then mix with other ingredients.
4. Keep your salad fresh for at least two hours and serve.

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