Sesame Rice and Adzuki Bean Cakes with Miso Sauce

Name: Sesame Rice and Adzuki Bean Cakes with Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup short grain brown rice; 1/2 cup dried adzuki beans; ⅓ cup sweet brown rice or sushi rice; 1 1-inch piece kombu; 1 Tbs. unrefined sesame oil, plus more for oiling baking sheet and cakes; 1 cup finely julienned burdock root, celery root, or sunchokes; 1 large carrot, cut in large julienne (1 cup); 1/2 tsp. sea salt; 1 Tbs. mirin (rice wine); 2 green onions, thinly sliced ( 1/4 cup); 12 large shiso leaves, chiffonaded, optional; 1 Tbs. low-sodium tamari; 1/2 cup toasted unhealed sesame seeds; 1/4 cup raw cashew butter; 1/4 cup unpasteurized sweet white miso; 2 Tbs. brown rice vinegar; 1 Tbs. mirin (rice wine); 1/4 tsp. fresh ginger juice

Servings: persons

⅔ cup short grain brown rice
1/2 cup dried adzuki beans
⅓ cup sweet brown rice or sushi rice
1 1-inch piece kombu
1 Tbs. unrefined sesame oil, plus more for oiling baking sheet and cakes
1 cup finely julienned burdock root, celery root, or sunchokes
1 large carrot, cut in large julienne (1 cup)
1/2 tsp. sea salt
1 Tbs. mirin (rice wine)
2 green onions, thinly sliced ( 1/4 cup)
12 large shiso leaves, chiffonaded, optional
1 Tbs. low-sodium tamari
1/2 cup toasted unhealed sesame seeds
1/4 cup raw cashew butter
1/4 cup unpasteurized sweet white miso
2 Tbs. brown rice vinegar
1 Tbs. mirin (rice wine)
1/4 tsp. fresh ginger juice

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

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ⅔ cup short grain brown rice, 1/2 cup dried adzuki beans, ⅓ cup sweet brown rice or sushi rice, 1 1-inch piece kombu, and more.

Yes, Sesame Rice and Adzuki Bean Cakes with Miso Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!