How to make
For our recipe, we need white beans from a jar - about 1/2 cup (strained).
Mash it with 1 full tablespoon of light sesame tahini. Season with 1 tsp. soy sauce, 3 pinches of powdered ginger, half a tsp. Himalayan salt - or according to taste and 3 pinches of ground black pepper. Mix and set aside.
Wash the freshly torn 5-6 leaves of dock and scald them with hot water from the electric kettle. After a few minutes you can strain them.
In a small pot steam 1 medium-sized carrot (peeled - whole), which is preferably flat.
Place half a sheet of Nori on the bamboo mat (for rolling sushi and kimbap). On top, spread the bean mixture in a thin layer and in the lower end. Don't add any of the beans on top.
Arrange the dock leaves with a slight overlap and finally put the boiled carrot in the middle.
Roll the roll evenly tight using the bamboo mat, so that the Nori peels spiral. Cut it with a thin, sharp knife, which we wash, dry and slightly moisten before each cut. This roll makes 6 medium thin circles.
Arrange the kimbap in a small plate, in the shape of a flower. Serve it with bamboo sticks and eat it right away - freshly prepared.
Wonderfully improvised bean kimbap with sesame tahini and dock. An unexpectedly good combination of flavors! An innovative recipe for unique sushi!
Wonderfully delicious!
