| Here's the one I want to make. Baked Rice Balls with Teriyaki Dip 1/3 c adzuki beans
½ c brown rice
2 tsp grated fresh ginger root
1 ¼ cup water
2 tsp lemon juice
Flesh from 2-3 umeboshi plums or 1-2 tsp umeboshi paste
2-3 T sesame seeds
Salt and pepper to taste For the dip
3 T shoyu or tamari
3 T mirin 1. Cover the beans with water and bring to a b oil, then reduce the heat, half cover the pan and simmer for 45 minutes, or until tender. Drain. 2. Put the rice and ginger into a sauce pan with the measured water. Bring to a boil, then reduce the heat, cover the pan and allow to cook over a very gentle heat for 30-40 minutes, or until the rice is tender and all the water has been absorbed. 3. Put the rice into a food processor with the beans, lemon juice, umeboshi and some salt and pepper and whiz to a thick mixture that holds together. . 4. Put the sesame seed onto a large plate, them break off large marble-size pieces of the rice mixture and roll them in the seeds to form 18 balls. Place the rice balls on a baking sheet and bake in a preheated oven, 350 degrees, for 20 minutes, or until crisp on the outside. 5. To make the dip, mix the shoyu or tamari with the mirin in a small bowl and serve with the rice balls. | 
