Sweet red bean soup with rice cake
Small piece of rice cake 2
Can of red beans 1 can (200g)
Water 400ml
Soy sauce 1/2 teaspoon
The origin of the sweetness of the soup is red beans as no sugar is added. Red beans sticking onto the rice cakes are so delicious.
How to make it
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Grill the rice cakes with a toaster until they are cooked well and the surface becomes golden.
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Open a can of red beans, pour it in a pot with water and soy sauce. Cook over high heat. Once it starts boiling, turn down to medium and cook another 5 minutes.
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Serve the soup (2) and the rice cakes in a bowl.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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