My grandmother and mother cooked Sekihan for me even when I got a small award at school or when I was third in the race on sports day.
In Japan, we eat Sekihan when we have a celebration. The red color is said to protect against misfortune, and we cook Sekihan with the wish for the happiness of family and friends.
With just one pot, you can make tasty red bean rice with the beautiful color and flavor of azuki beans.
INGREDIENTS: 4 servings
- 450g (1lb) glutinous rice (sweet rice)
- 80g (2.8oz) azuki beans
- 1 tablespoon roasted sesame (black)
- 1 teaspoon salt
INSTRUCTIONS
STEP
Preparation
- Wash glutinous rice and soak it in water for 15 minutes.
- Rinse azuki beans and drain them.
STEP
Cook azuki beans
- Put azuki and plenty of water in a pot and bring to the boil on medium heat. Turn the heat to low and cook for 3 minutes, and discard the first azuki bean broth. Put azuki beans and a liter of water in a pot and bring to the boil on medium heat. Simmer for about 20-25 minutes. The beans should be crushed with your fingers but have some texture.
- Drain the beans and reserve the azuki bean broth. The azuki bean broth becomes brighter when exposed to the air, so scoop up the azuki bean broth with a ladle and pour it down several times.
STEP
Cook glutinous rice and azuki
- In a pot, put glutinous rice, 450 ml of azuki bean broth, and azuki beans and cover the pot. Cook for 5 minutes on medium heat and bring to the boil. Then, reduce the heat to low and simmer for 12 minutes. Turn off the heat and steam for 10 minutes.
STEP
Make sesame salt
- Mix black sesame and salt, and sprinkle some sesame salt on Sekihan as you like.
NOTES
・Please adjust the time to boil azuki beans as it depends on the condition of the beans.
・If the amount of azuki bean broth for cooking glutinous rice is less than 450 ml, add water.
STORAGE
・It can be refrigerated for 3 days or frozen for 2 weeks.
