Recipes.
As promised, here is an oshiruko recipe for Misha-san.
1 cup azuki beans
5 cups water
1 3/4 cups sugar
1/4 teaspoon salt
12 pieces komochi
Boil azuki beans for three minutes, drain. Cook in five cups of water over low heat for about two hours. When beans are soft, add enough water to make five cups. Add sugar and salt. Cook for about ten minutes or until sugar is dissolved and beans are flavored. Toast two pieces of komochi per serving. Place in bowl and cover with the cooked beans. Serve warm or at room temperature.
Here is a recipe for roasted beets, or what I am having today.
12 beets, peeled and halved or quartered
2-3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
4 scallions
Preheat oven to 425° F. Place the beets on a large baking pan and toss with the oil, salt, and pepper. Transfer to the oven and roast until tender and browned, about one and a half hours. Add the butter and garnish with the scallions. Transfer to a large serving platter.
...Oh, that reminds me. This would be my first entry. My name is Akane Nakano - pleased to meet you all.
1 cup azuki beans
5 cups water
1 3/4 cups sugar
1/4 teaspoon salt
12 pieces komochi
Boil azuki beans for three minutes, drain. Cook in five cups of water over low heat for about two hours. When beans are soft, add enough water to make five cups. Add sugar and salt. Cook for about ten minutes or until sugar is dissolved and beans are flavored. Toast two pieces of komochi per serving. Place in bowl and cover with the cooked beans. Serve warm or at room temperature.
Here is a recipe for roasted beets, or what I am having today.
12 beets, peeled and halved or quartered
2-3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
4 scallions
Preheat oven to 425° F. Place the beets on a large baking pan and toss with the oil, salt, and pepper. Transfer to the oven and roast until tender and browned, about one and a half hours. Add the butter and garnish with the scallions. Transfer to a large serving platter.
...Oh, that reminds me. This would be my first entry. My name is Akane Nakano - pleased to meet you all.