Easy
Difficulty
20 minutes
Preparation
First
Type
Legumes
Category1. Dejar en remojo con agua un vaso de azukis durante toda la noche.
2. Añadir un trocito de alga kombu y cocinar a fuego fuerte hasta que hierva. Bajar el fuego, tapar y cocinar durante una hora.
3. Cortar un puerro en juliana.
4. En una olla, añadir un chorrito de aceite de oliva extra virgen y pochar el puerro. Salar al gusto e incorporar los azukis cocidos.
5. Cocinar durante 5 minutos.
6. Agregar la cucharada de jengibre en polvo sobre los azukis.7. Añadir una cucharada de salsa de soja. Apagar el fuego y servir.
La Finestra sul Cielo
1AZU
Azukis from organic farming with a high fibre and protein content. Ideal for garnishing any dish or seasoning to taste with extra virgin olive oil, gomasio or soy sauce. Packaged in a protected atmosphere to preserve all their nutrients. Gluten free, now in 100% compostable packaging!
La Finestra sul Cielo
1KOMBU
Kombu seaweed, dark green in colour and hard in consistency, grows in the sea north of Hokkaido and is perfect for adding to vegetable stews, tofu or seitan. They are also ideal for cooking legumes. The recommended use per person is 5 grams of raw seaweed per person per week.....
La Finestra sul Cielo
1ZEP
Flavouring spice made from dried and ground ginger root. Ideal for making candies, gingerbread, flavouring biscuits or adding to tea. In glass container. 100% organic.
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