Today, I’m gonna be making red bean porridge.
Red bean porridge is eaten on 15 January. The day is called small New Year’s Day.
On that day, the New Year’s festive is over and now we pray for the luck and health.
Azuki beans considered to keep the evil spirits away from us.
And rice porridge is easy to digest, so we can give our stomach a good rest.
Transfer your Red Bean Porridge to a serving bowl and serve with Umeboshi and Yuzu Daikon.
This kind of food is not appreciated for young people because it is very simple and humble.
So was I, but now I feel like this kind of food is real Japanese food.
It contains no fat and very good for your health.
You can sprinkle some salt
before you eat to season. Sugar maybe.
The rice cake adds the toasted flavor and chewy texture to the porridge.
It is so so hot, so be careful to eat.
Ship the red bean porridge and eat a piece of Yuzu daikon alternatively.
Yuzu is smell so refreshing.
Sweet and sour flavor and crunch gives a twist.
It is very comforting
! I think this is the secret for the Japanese people’s longevity.
I think Azuki beans is easy to access, and any kind of rice would work for this recipe so just give it a try.
Red Bean Porridge
- earthen ware pot or heavy bottom pot
Red Bean Porridge
- ½ cup Azuki red bean
- 1 cup rice ※preferably Japanese short grain rice but any kind would work
- 5 cups water
- ½ tsp salt
- ¼ daikon radish (300g)
- 1 tsp salt
- ½ tbs sugar
- 1 piece Kombu kelp
- 2 Yuzu (Japanese citrus fruit)
Red Bean Porridge
- Rinse your Azuki beans under cold water and put them in a pot.
Pour 3 cups of water and bring it to a boil.
Discard the boiling water, because it has a bitterness.
Rinse the beans and pot, then put them back in the pot.
Add 3 cups of water and simmer for 50 to 60 minutes.
Or, until the beans are soft but still have some texture.
After 60 minutes, the beans is cooked.
It holds its shape, but soft. Still have some texture with it.
Separate the water and beans.
Rinse your rice under running cold water like this.
Pour water to cover and pour out the water quickly.
Swish your hand as if rub your rice gently.
Pour water and pour out quickly. Repeat one more time.
Keep the cloudy water for the plant.
The rice is clean, and it goes into the house the earthen ware pot or heavy bottom pot.
Pour the Azuki bean water and add fresh water. Add 5 cups of water In total.
Add half a teaspoon of salt.
Put the lid on and cook on medium heat for five minutes, or until it comes to a boil.
After reaching boiling, give it a good stir to not to stick to the bottom.
Put the Azuki been back in and put a lid on. Simmer for 20 minutes.
While cooking, let’s prepare the rice cake.
Cut them up in small pieces and place on the frying pan.
The rice cake is so firm, be careful not to cut yourself.
Put the lid on and cook on medium heat for five minutes.
After five minutes, the rice cake looks puffed up and the bottom is toasted a little.
Flip it over and cook another 3 to 5 minutes or until the surface is toasted.
Set aside until the porridge is ready.
After 20 minutes, the porridge is cooked.
It may seem a little bit watery, but it is the perfect coonsistency.
Take out a rice grain and taste it if it’s ready or not.
Each grain of rice grain should keep its shape like this in the Japanese rice porridge. And the water should not be tot sticky.
Add in the toasted rice cake and it’s done.
- While boiling the Azuki beans, let’s prepare the Yuzu Daikon.
I’m using the bottom part of the Daikon radish.
The bottom part has the most pungent flavor compared to any other part, and it's suitable for the pickled vegetables.
Peel your Daikon already and cut them into half an inch, 2 inches long sticks.
Transferred to the bowl, toss in half a teaspoon of salt.
Place a small dish on top and put the weight on it.
I put a soy sauce bottle as a weight.
Let it sit until the beans are ready.
Shave the Yuzu peel try not to contain the white part but the orangy part.
Cut them into very thin Julienne.
Transfer to a small bowl. Cut the Yuzu in half and squeeze out the juice.
Actually, that Yuzu has less juice compared to the other citrus fruit but the aloma is very unique and very strong.
Today I got 1 tablespoon of juice from 2 Yuzu.
Add about half the amount of sugar to Yuzu juice.
Add half a teaspoon of salt and a piece of Kombu kelp.
Stir until the sugar dissolves.
Look at the water from the Daikon radish!
Squeeze out the water and toss in the Yuzu sauce.
Mix well and marinate until the porridge already.
Place a small dish again and put a lighter weight on.