Adzuki, hokaido and cesaria stew, with whole rice, brussel sprouts and cabbage&ginger pickle
Servings Prep Time
6Portions 1h
Cook Time Passive Time
35min 10days (pickle)
Servings Prep Time
6Portions 1h
Cook Time Passive Time
35min 10days (pickle)
Adzuki, hokaido and cesaria stew
  • 4tbsp sesame seed oil
  • 1strip kombu seawed
  • 150g dry adzuki beans
  • 1 onioncutted in brunoise
  • 2clove garlic
  • 200g pumpkinused hokaido with its skin
  • 9 cherry tomatoes(optional)
  • 3 bay leaves
  • 3seeds coriander
  • 1tbsp rice vineger
  • pinch umeboxshi vinegar
  • sea salt to season
Whole Rice
  • 1bowl whole rice
  • 2bowls water
  • 1tbsp sea salt
  • sesame sedds or gomasioto sprinkle when ready
Steamed brussel sprouts
  • 100g brussel sprouts
  • sea salt to taste
Pickle Cabbage
  • 1kg Purple cabbage
  • 20g sea salt
  • 30g fresh ginger
  • water to cover
Adzuki, hokaido and cesaria stew
  1. Soak the azuki beans for 8h.
  2. After that time, pour the water out of the legume and put the beans in the pressure cooker, with water 2 fingers above the beans and the strip of kombu seaweed.
  3. Close the pan and after raising the pressure, let it cook for 15 minutes.
  4. Apart, place the chopped onion and garlic in a pot, with the bay leaves. Light the heat and let the vegetables begin to release their juice, stirring constantly (about 3 minutes).
  5. Add the sesame oil, and after few minutes, the pumpkin previously washed and cut into small pieces (as I used organic hokaido, I left its skin on).
  6. Shred the cherry tomatoes and add to the onion and pumpkin preparation. Add half cup of water, rice vinegar, sea salt and the smashed coriander seeds. Cover the pan and let it cook.
  7. When the beans are ready, open the pressure cooker, remove the kombu seaweed and add it to the pot of the stew. If the bean has a lot of water, don’t add it all, so that the stew is not too watery.
  8. Let it cook for another 15 minutes, or until all the vegetables are tender.
  9. At the end of cooking, add a string of plum vinegar and taste. If it still needs salt, add some shoyu to taste.
  10. Serve with chopped parsley, or other fresh herb of your choice.
Whole Rice
  1. To see how to prepare it, please check my recipe form Tofu and mushrooms’ stew at this link:
Steamed brussel sprouts
  1. Pour water to cover the bottom of a pan. Cover it and place it on the heat.
  2. Wash the brussel sprouts and place it on a steamer. Season with sea salt to taste.
  3. Whenever the water is boiling, place the steamer in the pan. Cover and cook for 5 to 8 minutes. Please note that the water in the pan must not reach the brussel sprouts.
  4. Serve with olive oil, lemon juice, or ginger and herbs to taste.
Purple cabbage and ginger pickle
  1. Cut the cabbage as finely as you can.
  2. Add the sea salt and knead it with your hands until the cabbage starts releasing water.
  3. Peel the ginger and cut it into thin strips (as a sheet of paper).
  4. Sterilize a jar and fill it with the cabbage, interspersing with pieces of ginger.
  5. When the bottle is full, press the contents well to ensure that the bottle is free of air bubbles.
  6. Cover with water and correct the amount of salt to ensure that the liquid in the jar is flavored as salty as sea water.
  7. I usually put a cup inside the jar on top of the cabagge, to make sure the vegetables are completely covered with water. Close the jar and place it in a dark cool place for at least 10 days. Usually I leave it for 30 to 60 days, with a cloth underneath, since in the fermentation process the bottle can pour.
Recipe Notes

Although it’s a solanace I used some cherry tomatoes in this recipe… the truth is that they were the last ones that were in our gardens and I preferred to add it here, where it cooked for long time and could transform their energetic quality. Either way, this is a food I do not advise to use regularly, especially in fall and winter, or throughout the year by someone who has problems in the joints, or other inflammations in the body.

Also, for the first time, I’m sharing a recipe of a fermented product. These types of products are very rich for our body and, when handcrafted, should be consumed on a daily basis. Later on I intend to make an article just about it!