Contributed by (Recipe adapted from “CD Kitchen” at www.cdkitchen.com)

Ingredients

1/2 C dried Adzuki beans, presoaked
4 C Water
1/2 C Sake or dry Sherry
3 slices fresh Ginger (quarter-size), smashed
3 large Garlic cloves, peeled and smashed
3 whole Scallions, smashed

Garnish (optional):
1 C English Cucumber, peeled seeded, diced
1/4 C sliced Scallions

Dressing:
1 tsp toasted Sesame oil
2 tsp Tamari or soy sauce
2 tsp Rice vinegar
1 tsp Honey
1/4 tsp Wasabi powder, or to taste

Instructions

Rinse and soak beans overnight. Drain and rinse the beans and transfer to a medium saucepan. Add the water, sake, ginger, garlic, and scallions. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 to 45 minutes, until tender but not mushy. Remove the ginger, garlic, and scallion pieces. Cool the beans to room temperature and refrigerate until you are ready to serve. (The beans can be made in advance and refrigerated for up to 3 days or frozen for up to 6 months.)

To make the dressing, combine the oil, soy sauce, vinegar, honey, and wasabi powder in a small bowl or measuring cup. Whisk to blend. Drain the beans well and combine with the cucumber and scallions in a bowl. Pour the dressing over the vegetables and toss to coat. Serve immediately.

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