Friday, February 11, 2011

Beans & Seaweed Thick Sauce w/Brown Rice

Green soybean (or any beans / rehydrated and boiled)
Mozuku (Okinawan seaweeds)
Firm tofu
Shiitake mushrooms
Bean stock soup
(cooking water from boiled beans)
Soy sauce
Brown rice
(w/Oats, Milletmm, Forbidden rice [Black rice])

"Mozuku" is a native Okinawan seaweeds and winter is the best season for it. It has similar look with Hawaiian Ogo seaweed however texture and taste are pretty much different. The most popular way to eat Mozuku might be with vinegared salad or soup but it can be cooked in a variety of ways.

Stir-fry onion, ginger, carrot in the saucepan until carrots get soft. Mix shiitake mushrooms, green soybean, firm tofu and mozuku then add bean stock soup (pour in enough stock to cover vegetables). Season with salt and soy sauce then mix water dissolved starch, cook until thick. Pour vegetable mixture over top of the brown rice and serve.

Tips: Bean stock soup (cooking water from boiled beans) would be the key ingredients of the vegetable sauce so don't drain away your cooking water from boiled beans.


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