Cooked Black-Eyed Beans

Name: Cooked Black-Eyed Beans
Yield: Serves four
Cuisine: Japanese
Ingredients: 60 ml/4 tbsp water; 5 ml/1 tsp caster (superfine) sugar; 15 ml/1 tbsp shoyu; 50 g/2 oz daikon, peeled; 5 g/⅛ oz dashi-konbu about 10cm/4in square; 2.5 cm/1 in fresh root ginger, peeled and thinly sliced or grated, to garnish; salt; 7.5 ml/1½ tsp mirin; 400 g/14 oz can black-eyed beans (peas) in brine; 150 g/5 oz salmon fillet, boned and skinned; 50 g/2 oz fresh shiitake mushrooms, stalks removed; 50 g/2 oz carrot, peeled

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Traditionally, this dish was served in the coldest time of the year using only preserved food such as salted salmon and dried vegetables. Here, fresh salmon and vegetables are used instead. It keeps for 4-5 days in a cool place.

Ingredients

150 g/5 oz salmon fillet, boned and skinned
400 g/14

Asia
Japan
Fish course
Stew
Pescatarian
Winter

Method

Slice the salmon into 1cm/½in thick pieces. Thoroughly salt the fillet and eave for 1 hour, then wash away the salt and cut it into 1cm/½in cubes. Par-boil in rapidly boiling water in a small pan for 30 seconds, then drain. Gently wash under running water.
Slice the fresh ginger thinly lengthways, then stack the slices and cut into thin threads. Soak in cold wa