The pattern outside of the bean is abstract and very cute! As usual, without knowing what food we are buying, we got these cute beans.
Inside of the bean is also so cute!! like an egg of Dinosaurs. Apparently, it’s called ‘Dragon Tongue bean’ according to Google.
Today we are cooking these cute things.
Let’s take out the beans from its shell.
This is some demo content
怪獣の卵が出てきたと思ってビックリしてググってみると「龍の舌」という名前のついた豆でした。
今日はこのお豆たちを料理してみたいと思います。
鞘から出してみます。
至近距離で・・・
The Dragon’s egg. It’s much bigger and farmer than raw Soy beans.
Rinse off any debris from the hard outer shell, place into the saucepan, add cold water just to cover up all beans. If you have (disposable) tea bags, place two packs of Bonito flakes (You know, the one for serving, usually 5-7g individually packed one), and add into the pan, bring to
Then place the pan into Thermal cooker.
For those who do not find Thermal cooker handy, use all other soup makers or any Thermal protection to keep
After one hour, open the lid, add a dash of Mirin and Malden salt to taste. Bring the pan to boiling temperature once, and put them back into Thermal thing/
After another hour, take out from the Thermal, leave the pan in the room temperature, and make beans swell with the Bonito Dashi slowly.
ドラゴンの卵。触った感じは枝豆よりもしっかり硬く模様が鮮明で怪獣チックで可愛いです。
さっと洗ってお鍋にヒタヒタのお水とカツオ節２パック分をティーバッグに入れ、３０分ぐらい火を通してサーマルクッカーに投入。
１時間ぐらいしたらまた火にかけます。
次はみりんを少々、モルデンのお塩を適当に入れて一度沸点にたっしそうになったらすぐにサーマルクッカーに投入。
小１時間で取り出して室温で豆にお出しをゆっくり吸わせます。
カツオ出汁とマッチして箸休めに最適！
This would be perfect for ‘Hashiyasume’ – originally it is served in between course like Kaiseki to change your taste bud or rest from tasting main dishes. In home cooking, Hashiyasume is more like one of the side dish.
Enjoy the Dragon’s egg!