Sekihan

Recipe by Nat Da Brat
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup adzuki beans (small red beans)
  • 3
    cups sweet glutinous rice, well rinsed,soaked for 1/2 to 1 hour,drained (mochi gome **Regular rice isn't sticky enough**)
  • 3 12
    cups water
  • 1
    tablespoon black dry-roasted sesame seeds
  • shiso or watercress, if desired (to garnish)
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DIRECTIONS

  • In a medium saucepan, combine beans and water; bring to a boil.
  • Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked.
  • Cool to room temperature.
  • Drain beans, reserving the liquid.
  • Mix the beans, drained rice and water with 3 tablespoons of the bean's cooking liquid.
  • Cook in rice steamer in the usual manner.
  • Spread the cooked beans and rice into a decorative shallow dish or laquer tray.
  • Sprinkle with the sesame seeds, garnish and serve.
  • If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice.
  • Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice.
  • The rice has already been soaked, so it needs less water to cook.
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