フライパンで蒸したら、もうできた – 砂糖・煮込みなしの黒豆煮風（＋3つのリメイク）

フライパンで蒸したら、もうできた – 砂糖・煮込みなしの黒豆煮風（＋3つのリメイク）

My “simmered black beans” are simply steamed and tossed. Dried black soybeans expand to about double their size when soaked overnight in the refrigerator , so it’s a good idea to use your container and water accordingly. The first step is to drain the water . This is the first step in removing any dirt or bitterness (don’t use this water). Place them on the steaming plate and spread them out so they don’t overlap . All you have to do is steam them. I used 5 tablespoons of dried black soybeans this time. If you have space on the steaming plate , you can also do your usual prep work at the same time. If you steam the black beans together with other vegetables, keeping them close together can transfer their color and bitterness. If you’re steaming them together, I recommend using leafy vegetables that cook quickly . As the water runs out, add more as needed . Keep the water level at about the height of the steaming plate’s legs by listening to the sound, tilting the plate to check the amount, and checking the water level. Reduce the heat to avoid it bubbling vigorously. Opening the lid /removing from heat to prevent the beans from becoming “high-temperature steamed” or “boiled.” Another important thing is to make sure that the steam is not too hot or lukewarm, and that it is “hot enough to touch for 1-2 seconds” about 4-5 cm from the steaming plate.If these conditions are met , you can get fluffy, chewy, slightly sweet and fragrant steamed black beans in 60-90 minutes.Poke them with a skewer or eat them, and if it tastes good, remove them.Natural salt: a little, mirin syrup: a moderate amount. Then add plenty of hot water/water , mix, and leave to soak.Make sure the beans do not come out, to prevent wrinkles.Refrigerate for at least half a day to let them soak and they will become shiny and plump.Thanks to the low-temperature steaming, the beans themselves are sweet and fragrant , and the finished product is as satisfying as if they had been simmered for a long time.By the way, if you mix them with just salt and mirin syrup without adding hot water, they will become muggy. It makes a condensed, chewy version. If you make it a lot and have leftovers, try these three variations to enjoy. First, the base dough : Mix quick oats (6 tablespoons) and water (enough to cover) in a container and heat it up while steaming something. Meanwhile , remake the rest. Add miso (2 teaspoons or more), white ground sesame seeds (2 teaspoons or more), and peanut butter (100% peanut type) ( 2 teaspoons or more) to the bean portion (about 8 tablespoons) and liquid portion (enough to cover the entire portion) Add mirin syrup (2 teaspoons or more) to taste to make a sweet and salty, smooth sauce . When the quick oats you steamed earlier are no longer watery and are chewy , remove them and mix. Wet your hands and knead the mixture to create the shape of “that”dish. If you have ties to Gifu Prefecture, you may already know this. This is about 1/4 the size of a general one. Once the dough is ready, proceed to the finishing stage. Spread the sauce from earlier all over the dough and bake in a toaster or radiant heater. A local dish from my hometown, gohei mochi (style) , is made with chewy dough and the fragrant black beans complement the sweet and salty sauce perfectly . For now, enjoy the remaining sauce. Add the sauce from earlier to the steamed dried daikon radish and steamed hijiki seaweed (mixed with salt and hemp seeds): a pinch Add a moderate amount of vegetable milk to adjust the saltiness and texture to make it drinkable. Heat as needed, then pour in the remaining liquid and it’s ready to serve. This rich, sweet and salty potage combines the sweetness of the steamed dried daikon radish and the umami of the re-steamed hijiki seaweed , deepening the aroma of the steamed black beans . *For more on re-steamed hijiki, check out this video. Finally, transform this potage into that special snack : 4 tablespoons of brown rice flour, 1 tablespoon of coconut flour, 1 teaspoon of persimmon seed coffee powder, 1/4 teaspoon of baking soda. I’ve already introduced the persimmon seed coffee powder in this video . 3 tablespoons or more of the potage, 2 teaspoons of mirin syrup, and 2 teaspoons of peanut butter (100% peanut type). Lemon juice: 1/2 teaspoon If the potage has a light salty taste, it will blend well with the cake batter. Mix the flour and liquid ingredients together until you reach this texture. Bake/steam the batter in a mold about 12cm in diameter. Place in a 160°C oven for 15-20 minutes or steam at low heat for 20-30 minutes . Let cool, then remove from the mold. Cut a slit in half. It’s okay if it turns out like this this time. Cut out a circle using a ring mold or something similar. You’ll use the scraps later. Place the chickpea cream introduced on page 48 on top of the batter. The tiramisu is finished as sprinkling cocoa powder. On teh first place, you make “simmered blac soybeans” and make them into the sauce of Goheimochi, and them, make them into potage and tiramisu, which is now out of your mind because you cannot recognize what is inside of this sweets. Without the taste of black soybeans, nor the taste of meal, it has fluffy and moisture texture and rich sweet taste. If the batter falls apart left over or has scraps, you can simply place them in a clear glass cup.

【目次】 （レシピは↓をタップ）
00:07 煮込み・砂糖不要の黒豆煮風
03:44 リメイク – 1（黒豆が香ばしい オートミール五平餅）
05:51 リメイク – 2（タレが変身 濃厚ポタージュ）
06:39 リメイク – 3（ポタージュだったとは思えない ふんわり濃厚ティラミス）

まずはこちら：
わたし流低温蒸しの基本・レシピさくいん・使っている調理器具などについて：
http://youtube.com/post/UgkxJNv3StTpl5yvcl_0JwzlwoV7l4dMQUgk?si=gNxWp7XABIMa0cnQ

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使っている野菜：
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