Miska zeleninové rýže s miso obvazem
Tato vydatná asijská rýžová mísa obsahuje adzuki fazole, tofu a squash.
Zdroj: Martha Stewart Living, leden 2007
Podávání
Tato vydatná asijská rýžová mísa obsahuje adzuki fazole, tofu a squash.
Zdroj: Martha Stewart Living, leden 2007
Podávání
Jaylin
27.04.2023 @ 06:37
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
This excellent Asian rice bowl contains adzuki beans, tofu, and squash. Source: Martha Stewart Living, January 2007. For vegetables and rice: 1 cup dried adzuki beans, sea salt or coarse salt, 2 cups short-grain brown rice, 1/2 medium butternut squash, peeled, halved, seeded, and cut into 1/2-inch-thick wedges (about 4 cups), 14 ounces firm tofu, cut into 1/2-inch-thick triangles, 1/4 pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), toasted and chopped if large. For miso dressing: 1 piece (1-inch) peeled fresh ginger, roughly chopped (about 2 teaspoons), 2 tablespoons plus 2 teaspoons white miso paste, 1/4 cup low-sodium soy sauce, 1 tablespoon plus 1 teaspoon toasted sesame oil. For seasoning: 2 tablespoons dried arame or wakame (seaweed), 1 medium daikon radish, peeled and finely grated (about 1/2 cup), 2 teaspoons ume plum vinegar, 8 umeboshi plums, halved and pitted, Gomashio (seasoning made with toasted sesame seeds and sea salt). Instructions: 1. Place beans in a bowl; cover with water by about 2 inches. Soak in the refrigerator overnight. Drain beans; transfer to a medium saucepan. Cover with water by about 2 inches and bring to a boil. Reduce heat; simmer, stirring occasionally, until tender, about 30 minutes, seasoning with 1 teaspoon salt halfway through and adding more water if needed to keep beans covered. Drain. 2. Rinse rice; drain. Transfer to a medium pot; add 3 1/4 cups cold water and a pinch of salt. Bring to a boil, stir once, and reduce heat. Simmer, covered, until water is absorbed and rice is tender, 45 to 50 minutes. Remove from heat and let stand 10 minutes. 3. For seasoning, soak seaweed in a small bowl; cover with cold water. Let stand until softened, 10 to 15 minutes. Drain. 4.