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The adukis azukis or vegetables are a type of reddish typical Japanese macrobiotic 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. 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 pumpkin (cut into pieces of 2 cm.)
minced chives 2 cups of water, unrefined sea salt
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Place the kombu in a saucepan. Azukis wash and put on top of the alga. Add water, cover and boil. Reduce the heat and cook one hour. 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:
And half a cup of rice (preferably integral)
100 gr. Azuki bean
6 cm. Kombu seaweed
Sea salt
To jump:
1 onion 2 carrots 1 teaspoon
tahini (sesame puree)
1 teaspoon soy sauce 1 bay leaf
Preparation:
Cut onions in half moons and carrot sticks to.
In paella, with a few drops of olive oil, sautéing the onion with the bay for a few minutes and add to carrot sticks.
Undo the tahini with the soy sauce and add to saute.
And simmer covered for 5 minutes.
Serve the rice with the sautéed. Accompany this dish with a salad or some vegetables slightly scalded.
Stew with rosemary Azukis
Ingredients: 1 cup
azukis (soaked all night)
1 strip Kambu
2 onions chopped fine 1 / 2 pumpkin, peeled
2 sprigs of fresh rosemary
2 tablespoons olive oil Sea salt
1 teaspoon soy sauce
chives chopped fine
Development
Sautéed 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.
Bring to the boil and removed the foam with a spoon of azukis, cover and cook over low heat until the azukis are completely soft (1 hour and 1 / 4), seasoned with soy sauce, let cook without boiling for 5-10 minutes, serve with chopped chives.
Salad Azukis
Ingredients
300 g azukis
Sesame oil Soy sauce
rice vinegar 2
Cilantro Fresh Onions
Romero
sea salt
Preparation:
Make cook the azukis during an hour and a half with a few rosemary leaves. Sale at the end of cooking. The azukis cook faster than traditional red beans, you do not need soaking. Prepare a vinaigrette with four tablespoons of sesame oil, one tbsp Tamari and two tablespoons of rice vinegar. Finely chop onions and cilantro in a branch. When azukis is cooked, remove the rosemary leaves, leave to cool then mix Cuende are mixed with other ingredients. Keep your salad fresh for at least two hours and remove the time
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