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Ingredient
Azuki & Chestnuts ‘Okowa’ Glutinous Rice
Introduce
Chef :
Hiroko ListonAzuki & Chestnuts ‘Okowa’ Glutinous Rice
‘Sekihan’ Azuki Rice is traditionally prepared to celebrate special occasions in Japan. ‘Sekihan’ is supposed to be cooked by steaming, but I use rice cooker as many people do so these days. Chestnuts is a very popular extra ingredient for ‘Sekihan’. Though I had nothing particular to celebrate today, I cooked ‘Sekihan’ with Chestnuts. This is a delicious rice dish.
Ingredient
Food ration :
4 ServingsCooking time :
1.5 hours
1/4 cup
Azuki (Red Beans)
500 ml (2 cups)
Water for cooking Azuki
3/4 teaspoon
Salt
1 tablespoon
Sake (Rice Wine) OR Mirin *Mirin would add sweetness
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a saucepan and cook for about 20 to 25 minutes OR until beans are almost cooked but still firm.
* Step 2
When beans are cooked, drain and save the liquid, which will be used to cook rice. Cool the red liquid.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Add Azuki Beans and 320ml of cooled red liquid. If you don’t have enough red liquid, add some water. *Note: If you like soft rice, you can add extra 1-2 tablespoon water, but not more than that.
* Step 5
Add Salt and Sake (OR Mirin), and gently mix. Place Chestnuts on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
* Step 6
When the rice is cooked and steamed, mix gently trying not to break Azuki Beans and Chestnuts. Sprinkle with some Black Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
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