Ingredients
1 pound dried adzuki beans
Salt
2 teaspoons soy sauce
2 tablespoons rice-wine vinegar
1/2 teaspoon wasabi paste (Japanese horseradish), optional
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons safflower or corn oil
Hijiki or nori seaweed, for garnish
1 bunch tatsoi (a Japanese green) or watercress
1 cucumber, peeled, seeded, and diced
Sliced scallions, for garnish
Preparation
Put beans in a medium saucepan and cover with cold water by 2 inches. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 1 hour. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain and let cool.
Whisk together soy sauce, vinegar, wasabi, and pepper. Slowly whisk in oils. Combine with beans and refrigerate for at least 1 hour.
Rinse hijiki well in cold water. Soak for 20 minutes, drain, soak again for 1 minute, and rinse again. Set aside.
Arrange tatsoi on plates. Mix beans with cucumber and divide among plates. Garnish with hijiki and scallions.
