Sesame Rice and Adzuki Bean Cakes with Miso Sauce

• 23 cup short grain brown rice
• 1/2 cup dried adzuki beans
• 13 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.

short grain brown rice, adzuki beans, sweet brown rice, kombu, sesame oil, burdock root, carrot, salt, rice wine, green onions, shiso leaves, tamari, sesame seeds, cashew butter, unpasteurized sweet white miso, brown rice vinegar, rice wine, fresh ginger juice

Taken from www.vegetariantimes.com/recipe/sesame-rice-and-adzuki-bean-cakes-with-miso-sauce/ (may not work)