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Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape.
1 | To make Bean Cakes: Rinse brown rice, beans, and sweet rice in large bowl of water. Strain, return to bowl, and cover with 4 cups fresh water. Soak overnight.
2 | Drain and rinse soaked rice and beans, transfer to medium saucepan, and add kombu and 21/2 cups water. Bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, or until no water remains and beans are soft. Remove from heat, and let stand, covered, 15 minutes. Remove lid, and cool.
3 | Preheat oven to 375°F. Line baking sheet with parchment paper, brush with oil, and set aside.
4 | Heat 1 Tbs. oil in large skillet over medium heat. Add burdock, and sauté 5 minutes, or until softened. Stir in carrot and salt. Reduce heat to medium-low, drizzle in mirin, cover pan, and cook 5 minutes, or until vegetables are cooked. Stir in green onions and shiso (if using), and cook 1 minute more. Remove from heat, and stir in rice and tamari.
5 | Spread sesame seeds over plate. With moist hands, shape rice mixture into scant 1/3-cup balls, flatten slightly, then press into sesame seeds to coat all over. Place cakes 1 inch apart on prepared baking sheet. Lightly brush tops and sides with oil, and bake 25 to 30 minutes, or until bottoms are golden.
6 | To make Miso Sauce: Heat all ingredients except ginger juice in double boiler 2 minutes, or until mixture has thickened and warmed through. Whisk in ginger juice and 1/4 cup water. Top each Bean Cake with 1 Tbs. Miso Sauce.
- Calories 396
- Carbohydrate Content 52 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 7 g
- Protein Content 11 g
- Saturated Fat Content 2 g
- Sodium Content 624 mg
- Sugar Content 7 g