Cooked Black-Eyed Bean
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.
150g/5oz salmon fillet, boned and skinned
400g/4oz can black-eyed beans (peas) in
50g/2oz fresh shiitake mushrooms, stalks
50g/2oz carrot, peeled
50g/2oz daikon, peeled
5g/1/2oz dashi-konbu about 10cm/ 4in
60ml/4 tbsp water
5ml/1 tsp caster (superfine) sugar
15ml/1 tbsp shoyu
7.5ml/11/2 tsp mirin
2.5cm/1in fresh root ginger, peeled and
thinly sliced or grated, to garnish
Slice the salmon into lcm/1/2in thick
pieces. Thoroughly salt the fillet and leave for 1 hour, then wash away
the salt and cut it into lcm/1/2in cubes. Par-boil in rapidly boiling
water in a small pan for 30 seconds, then drain. Gently wash under
Slice the fresh ginger thinly lengthways,
then stack the slices and cut into thin threads. Soak in cold water for
30 minutes, then drain well.
Drain the can of beans and tip the liquid
into a medium pan. Set the beans and liquid aside.
Chop all the vegetables into 1cm/1/2in
cubes. Wipe the dried konbu with a damp dishtowel or kitchen paper,
then snip with scissors.
Add the salmon, vegetables and konbu to
the bean liquid with the beans, water, sugar and 1.5mI/1/4 tsp salt.
Bring to the boil. Reduce the heat to low and cook for 6 minutes or
until the carrot is cooked. Add the shoyu and cook for 4 minutes. Add
the mirin, then remove the pan from the heat, mix well and check the
seasoning. Leave for an hour. Serve this healthy cooked black-eyed bean
recipes garnished with the ginger.