Adzuki beans + mochi. Traditional savory applications?
I have leftover mochi (still!) from New Years. I have adzuki beans simmering on the stove. Can I put them together in a traditional way without added sugar?
Can anyone point me to a traditional recipe for a soup with mochi dumplings?
I can "wing this" if needed, but I'd like to hear about some traditional soups/ meals/ recipes.
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1 Comment:
Traditionally, mochi and azuki beans together are never eaten as a savory dish. The azuki are always sweetened. There is osekihan (red rice and beans) which uses mochi (sweet) rice, and is savory...but that doesn't help you since you have the mochi cakes I am assuming, not the rice. So...you can try making a savory version of zenzai/oshiruko I guess by omitting the sugar...or using minimal sugar and adding salt besides.
What i would do myself though is have the beans on their own (I am not overly fond of sweet oshiruko myself, and have no idea how omitting the sugar would affect things) and make yakimochi with cheese or something (just bake them in the oven until they start to puff up, put some slices of sharp cheese on top, and bake some more until melty.) Cheese + mochi = very good.
maki at 12:38PM on 01/09/08