Red Rice, Spinach with Tofu Dressing, and Eggplant Dengaku

Name: Red Rice, Spinach with Tofu Dressing, and Eggplant Dengaku
Ingredients: azuki beans; water; glutinous rice; firm japanese-style tofu; sesame seeds; soy sauce; japanese sweet rice wine; spinach; fresh spinach; salt; white miso; egg yolk; sake; japanese rice wine; mirin; sweet japanese rice wine; sugar; vegetarian dashi; eggplant; gomashio

Preparation info

Portions:
10
, portion size: approximately 5 oz 150 g ) rice, 3 oz (90 g) spinach, 3 oz (90 g) eggplant

Difficulty
Easy

Appears in

Professional Cooking

By Wayne Gisslen

Published 2025

About

Ingredients

U.S.	METRIC	INGREDIENTS

Main course
Vegetarian

Method

Procedure

Wash and drain the beans.
Place the beans and the water in a saucepan and bring to a boil. Simmer 10 minutes, or until the beans are just soft enough to be crushed between the fingers but not completely cooked.
Drain, reserving the cooking water. Cool both the beans and the water to room temperature. Refrigerate the beans.

Per serving: Calories, 430; Protein, 16 g; Fat, 4.5 g (9% cal.); Cholesterol, 20 mg; Carbohydrates, 81 g; Fiber, 10 g; Sodium, 770 mg.