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1
To make Bean Cakes: Rinse brown rice, beans, and sweet rice in large bowl of water.
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2
Strain, return to bowl, and cover with 4 cups fresh water.
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3
Soak overnight.
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4
Drain and rinse soaked rice and beans, transfer to medium saucepan, and add kombu and 21/2 cups water.
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5
Bring to a boil.
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6
Cover, reduce heat to medium-low, and simmer 1 hour, or until no water remains and beans are soft.
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7
Remove from heat, and let stand, covered, 15 minutes.
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8
Remove lid, and cool.
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9
Preheat oven to 375F.
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10
Line baking sheet with parchment paper, brush with oil, and set aside.
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11
Heat 1 Tbs.
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12
oil in large skillet over medium heat.
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13
Add burdock, and saute 5 minutes, or until softened.
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14
Stir in carrot and salt.
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15
Reduce heat to medium-low, drizzle in mirin, cover pan, and cook 5 minutes, or until vegetables are cooked.
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16
Stir in green onions and shiso (if using), and cook 1 minute more.
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17
Remove from heat, and stir in rice and tamari.
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18
Spread sesame seeds over plate.
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19
With moist hands, shape rice mixture into scant 1/3-cup balls, flatten slightly, then press into sesame seeds to coat all over.
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20
Place cakes 1 inch apart on prepared baking sheet.
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21
Lightly brush tops and sides with oil, and bake 25 to 30 minutes, or until bottoms are golden.
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22
To make Miso Sauce: Heat all ingredients except ginger juice in double boiler 2 minutes, or until mixture has thickened and warmed through.
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23
Whisk in ginger juice and 1/4 cup water.
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24
Top each Bean Cake with 1 Tbs.
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25
Miso Sauce.
