This oriental hoisin sauce unknown to many is a sauce whose origins is in China. Smoother than the “sweet and sour sauce”, it’s good to combine dishes with a strong flavour, because it balances the taste with a softer touch.
Servings: 4 Difficulty: Easy Time: 25 Min.
(plus the time we need for cooking the adzukis)
- 100 GR COOKED AND BLENDED ADZUKI BEANS
- 50 GR COOKED SWEET POTATO
- 1 GARLIC
- ½ GREEN CHILLI
- 10 GR SESAME OIL
- 10 GR RICE VINEGAR
- 75 GR SOY SAUCE
- 10 GR RICE SYRUP
- Soak the azuki beans for at least 8 hours or overnight.
- After this time, throw the soaking water, rinse the beans well, and add new water. Put the azuki to boil with 2 cm of kombu seaweed.
- When they are soft, add two pinches of salt and let them cook for another ten minutes. Blend them until you get a smooth paste. Set aside.
- Blend the azuki with the rest of the ingredients and put everything in a saucepan until the sauce thickens.
KITCHEN TIPS: If you want to be more practical, it’s better to save a part of the cooked azuki for another dish, than to make only azuki for the sauce. You can try adding a little black garlic to give it another touch of flavour.