Azuki BeaNs Remember...

Tofu and Tuna Salad

A beautiful salad with the surprise of tofu and tuna in the mix.  It's refreshing yet filling with loads of protein.  Try it, you'll love it!

Tofu and Tuna Salad

Ingredients:
1 square of firm tofu
1 pkg of watercress (4 oz)
1 can of tuna (5 oz)
1 roma tomato
3 stalks of green onion
1/2  tsp black sesame seeds

Dressing:
1/4 C soy sauce
1/8 C Canola
1/8 C sesame oil
1/8 C seasoned rice vinegar


Directions:
1.  Cut up tofu into squares
2.  Chop watercress, slice green onions, chop tomatoes
3.  Open and drain tuna can
4. Layer watercress, tofu, tuna, green onion, and tomatoes
5. Add the ingredients for the dressing in a bowl, whisk and pour on top
6.  Sprinkle with black sesame seeds

It's ready to serve.  A delicious side salad or a light afternoon lunch.  The zing of watercress gives adds a spicy flair to this dish.

BeaNspiration:  Wake up your senses with the vibrancy of refreshing flavors!

Stand Tall Cupcake Stand

Chef Azuki created this Stand for her cupcakes with items we may find at home.  This weekend for Older Brother BeaN's Eagle Scout Promotion, Chef Azuki created a cupcake stand filled with her delicious fondant cupcakes.  Congratulations Brother BeaN!!!!!!!

Stand Tall Cupcake Stand

Chef Azuki started with three boxes of varying sizes and covered them in white paper.  She attached red white and blue ribbon with glue and a small push pin.  Then the decorations began.  With her signature cupcakes and a small cake on top, her fondant delights were showcased here.  With a patch and fondant eagle then some writing with fondant cut with cutters, you have this finished product.  Just beautiful and a great centerpiece for any occasion!  

BeaNspirations:  Be inspired to create a masterpiece with everyday items from home!

Radish Namasu

What is namasu?  It's  like a very simple  salad and always marinates gently in rice vinegar.  The word "nama" refers to vegetables, usually uncooked and "su" is rice vinegar.  I've seen it made often with Daikon- Japanese radishes.  These can sometimes be hard to find.  Chef Azuki made these with the plentiful and easy to grow red radishes.  The color of the skin is beautiful!

Radish Namasu

Ingredients:
12 large radishes, thinly sliced
4 T rice vinegar
2 T sugar
1/2 tsp salt

Directions:
Toss ingredients together

You can serve this immediately, but the flavor is enhanced if you give it at least 2 hours to marinate
in the refrigerator.  

Slicing tip:  It's easy to slice with a mandolin slicer but you have to be careful not to
cut your fingers. They have mandolins with safety guards now. I suggest using them.
Then this dish can be ready in minutes.

BeaNspirations: There's beauty in simple creations with items that are readily available.

Azuki BeaN Sweet Rice Dessert

I told you last week that Chef Azuki would teach us to prepare azuki bean "an" from scratch.  I never make anything from scratch, but I might just give this a try.  I like it that you can alter the amount of sugar you put in and play with the amount of water to create the consistency you desire for different types of desserts.

Azuki Bean Sweet Rice Dessert

Ingredients:
1 C sweet rice
1 C Azuki Beans (dry)
4 C water (twice) + extra if needed
2/3 C sugar

Directions:
1.  Soak beans for two hours in 4 C of water in a small pot
2.  In a rice cooker prepare rice according to package.  If you want it like rice pudding add half cup        extra water.
3. After 2 hours of soaking the beans remove any floating particles,  drain and put in another four cups of water in the pot.
4. Cook on medium heat for 1-2 hours, stirring it occasionally
5.  Add more water if it looks like it's evaporating too much
6.  Keep stirring and add sugar, gradually pouring it in as you stir constantly
7.  Heat to desired consistency
8.  Remove the pot from the heat and lightly grind the beans in a food processor, if desired
9.  Remove the rice from the rice cooker
10. Allow both to briefly cool and then mix together


You can use these beans for this sweet rice dessert, for the manju dessert from last week, or you can even pour over shaved ice with a little condensed milk for kintoki shaved ice. Chef Azuki and I both remember our moms making inverted manju with the rice in a ball and the "an" on the outside.  The ideas are simmering!   I'm sure you can think of more delicious treats.  Try it, you'll like it!

BeaNspirations:  Sometimes it's good to take your time and let your ideas simmer!

Azuki BeaN's Manju

Hello Friends!  Hope you had a nice Easter Sunday!  Chef Azuki had a nice time with her little BeaN creating a special treat for us all.   Try this special dessert!

Azuki BeaN Manju

Ingredients:
1 cup butter (softened)
1/2 cup sugar
2 1/2 C flour
1/8 tsp almond extract
8 oz Azuki BeaN paste ("tsubushian") or 1/2 can ("an") or you can make your own.
1 egg (beaten)

Directions:
1. Preheat oven to 350 degrees
2.  Lightly spray a baking pan or cookie sheet with non stick cooking spray
3.  In a bowl, cream butter and sugar with an electric mixer, then slowly add flour and
     then almond extract
4.  Take a small amount of dough and form 2 inch balls, then flatten
5.  Place 1-2 tsp of "an" in the center
6.  Fold the dough over and pinch into an oval shape.
7.  Place the seam side down on the baking sheet ( smooth side up)
8.  Brush the tops with egg
9.  Bake for 20-25 minutes or until golden brown

What a treat!  Delicious with tea! Love that almond flavor!  We will post our recipe for homemade "an" soon.  Our little BeaNs were home for Spring Break so we've been busy Mamas!  They go back to school tomorrow.

BeaNspirations:
Family time is a special time to create magic!

Happy Spring!!!!!

The Azuki BeaN Mamas wish you and yours a Happy Spring Holiday!!!!!!!  Our children are off for spring break so we're taking the week off and will resume our recipes next week.