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Ingredients

1 cup adzuki beans
3/4 cup sugar
1/4 teaspoon salt
water

Pancakes

* 2 cups adzuki bean paste
* 1 cup flour
* 1/2 cup sugar
* 1 tablespoon honey
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4-1/2 cup water


Directions

For the bean paste :

1. Soak adzuki beans in water overnight.
2. Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
3. Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
4. When the beans are soft enough to break between your fingers, drain them in a colander.
5. Return the beans to the pot again and mix in the sugar.
6. Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
7. Add the salt and stir over medium heat for about 5 minutes more.
8. Remove from heat and transfer the paste to a container so that it can cool.
9. The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).

• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
• Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.

Ingredients

2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + !tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
Sesame oil
Mirin
Kikoman Soysauce
Pepper
5eggs beaten lightly

Place 1/3 of all condiments into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don't forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.


FRIED RICE - Japan Recipe

Ingredients and Directions

2 cup rice, cooked
3 each egg
1/4 cup onion, chopped
2 tablespoon green pepper, chopped
2 tablespoon peanut oil
3 oz mushroom, sliced
2 tablespoon soy sauce
1 cn water chestnut, sliced

Saute' onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes stirring frequently. Stir in beaten eggs, and cook 3 minutes longer stirring occasionally. Cooked cubed pork, beef or lamb can be added for varieties.