Sekihan (Japanese Red Bean Rice)

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While visiting Yuriko in Japan, I got to learn many Japanese dishes from her and her mom. They are very hospitable and kind to share their whole culture with me. Two weeks in Japan and living with a family who still practicing with their traditional cooking, I cannot asked for more. I had a wonderful time which not many tourists will ever experience.

I did learn to cook many dishes from her mother, Toshiko and a excellent cook. I also learned more about Japanese culture which not many visitors will never ever experienced. I am so blessed that my foster daughter was able to give me so much time. This is one of the dishes I learned from Toshiko. I truly enjoyed working with her and able to bring home this recipe and share with all of you who loves Japanese cooking. I have so many to share but I do not have much time to document them but I will try to get them out as soon as I can.

During those two weeks, I had learned many desserts including tasting many Japanese dishes which I never taste before…especially home cooked meal. There are many to learn especially their unique culture and family ties. Well, I would like to share some of the dishes Toshiko and Yuriko have taught me. Thank you ladies

This rice dish is usually cooked during all celebrations example birthday or New Year and so on. I was told that it was time to prepare this dish as we were celebrating my visit. I was so blessed to be able to learn to cook this rice dish. What a blessing?

 

 

Ingredients:

4½ cups (rice cooker cup) glutinous rice/sweet rice/mochigome (I used mochigome – available from the Japanese grocery store)

2 cups sushi rice (rice cooker cup) /Japanese short grain rice

3¾ cup water

¾ teaspoon salt

1½ teaspoons toasted black sesame seed

 

¾ cup Adzuki beans (See below recipe)

Method:

Wash the Adzuki beans and drain. Heat a pot with 3¾ cups water and Adzuki beans over medium-high heat and bring to a boil. Reduce the heat to medium and boil for 30 minutes. Drain the beans but reserve the boiling water and set aside to cool. Cover the cooked Adzuki beans with a saran wrap to keep them moist.

 

Method:

Preheat a steamer with water over medium-high heat and bring to a boil.

Wash the mochigome/glutinous rice/sweet rice and sushi rice/any Japanese short grain rice until the water runs clear. Drain both the rice. Place both rice and Adzuki beans on top of a lined muslin steamer rack. Cover the rice mixture with the excess muslin and then cover the rack with a lid. Transfer the rice mixture to the steamer and steam until tender. Periodically, you need to sprinkle the rice mixture with the Adzuki water to moist the rice to cook well. When the rice is cooked, remove and transfer to a wooden container. Cover until when serve. Serve Sekihan in individual rice bowls and top with toasted black sesame seeds.

 

 

OR

 

Place the both rice and in the rice cooker with ¾ teaspoon of salt and reserve bean water and combine all. Add the beans on top of the rice without stirring it. Fill up additional water to make to a total of 3¾ cups water (including the reserved bean water) and steam until the rice is cook. Serve the sekihan in individual rice bowls and top with toasted black sesame seeds.

 

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