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Ingredient
‘Sekihan’ Azuki Rice
Introduce
Chef :
Hiroko Liston‘Sekihan’ Azuki Rice
The dish is called ‘Sekihan’ (Red Rice) in Japan, and it is traditionally prepared to celebrate special occasions, because of its red colour which is symbolic of happiness. ‘Sekihan’ is cooked with ‘Mochi-gome’ (Short Grain Glutinous Rice) and ‘Sasage Beans’, that are very similar to Azuki Beans, by steaming. These days more people conveniently cook it using rice cooker. But there are some tips to remember.
Ingredient
Food ration :
4 to 6 servings
1/3 cup
Azuki (Red Beans)
500 ml
Water
3/4 teaspoon
Salt *1 teaspoon might be too salty
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a saucepan and cook for 20 to 25 minutes OR until beans are almost cooked but still firm.
* Step 2
When beans are cooked, drain and save the red liquid, which will be used to cook rice. *Note: The liquid needs to be cooled.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together and drain. Place the Rice and Azuki Beans in the rice cooker’s inner pot, add 450ml of COOLED red liquid and Salt, and mix gently. *Note: If the red liquid is not enough, add some water to make 450ml.
* Step 4
Press ‘Cook’ button to start cooking. When the rice is cooked and steamed, open the lid and mix gently trying not to break beans.
* Step 5
Traditionally sprinkle with some Black Sesame Seeds and Salt, and serve.
Note: if there is a photo you can click to enlarge it
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