Ingredients
For that Vegetables and Grain:
- 1 cup dried red adzuki beans
- Ocean salt or coarse salt
- 2 cups short-grain brown grain
- 1/2 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
- 14 ounces firm tofu, reduce 1/2-inch-thick triangles
- 1/4 pound mixed hearty vegetables, for example kale, chard, and beet vegetables (8 cups), stemmed and chopped if large
For that Miso Dressing:
- 1 piece (1 ") peeled fresh ginger root, coarsely chopped (a couple of teaspoons)
- two tablespoons plus 2 teaspoons white-colored miso paste
- 1/4 cup low-sodium tamari soy sauce
- 1 tablespoon plus 1 teaspoon toasted sesame oil
For that Condiments:
- two tablespoons dried arame or wakame (seaweed)
- 1 medium daikon radish, peeled and finely grated (about 1/2 cup)
- 2 teaspoons ume plum vinegar
- 8 umeboshi plums, halved and pitted
- Gomashio (seasoning of toasted sesame seeds and ocean salt)
Directions
Put beans right into a bowl cover with water by a couple of inches. Soak overnight within the refrigerator. Drain beans transfer to some medium saucepan. Cover with water by a couple of inches, and produce to some boil. Reduce heat simmer, stirring from time to time, until tender, about half an hour, seasoning with 1 teaspoon salt midway through and adding more water as needed to help keep beans covered. Drain.
Rinse grain drain. Transfer to some medium saucepan add 3 1/4 cups cold water along with a pinch of salt. Provide a boil, stir once, and lower heat. Simmer until water continues to be absorbed and grain is tender, 45 to 50 minutes. Remove from heat, and let stand ten minutes.
For condiments, put seaweed right into a normal size bowl cover with awesome water. Put aside until soft, ten to fifteen minutes. Drain.
Put the bottom basket of a big 2-tiered bamboo steamer inside a wok or large pan full of about 1-inch simmering water (water must achieve to bottom of basket alternatively, use 2 pans fitted with steamer inserts). Carefully place squash slices in one layer in bottom basket. Cover, and steam ten minutes. Place tofu in one layer in top basket, and top with vegetables. Cover, and thoroughly set atop bottom basket steam until vegetables and squash slices are tender, 7 to eight minutes more.
Meanwhile, result in the miso dressing: Process ginger root, miso, tamari sauce, and 1/4 cup water inside a mixer until smooth. With machine running, progressively add oil, and process until combined. Transfer to some normal size bowl put aside.
Toss together daikon and vinegar inside a bowl put aside. Spoon grain into all of 4 large serving bowls, and arrange beans, vegetables, tofu, squash, and seaweed on the top, dividing evenly. Top each bowl about 1 tablespoon daikon mixture and a pair of plums. Drizzle with dressing, and sprinkle with gomashio.