Side Dishes > Japan > Sekihan >
Sekihan
Azuki Beans & Rice
3 C glutinous (sticky) rice
1/2 C azuki beans*
Water
1/2 tsp. salt
Gomashio (toasted sesame seeds for garnish; optional)
Rinse rice in a bowl or colander until water runs clear. Afterward, soak rice in a large bowl of fresh cold water for about one hour, or overnight. Drain the rice through a sieve one hour prior to recipe preparation. Wash the azuki beans under cold water; place in a cooking pot with about two cups of water. Bring to a boil; lower heat and simmer for about thirty minutes, stirring occasionally. Drain the beans; reserve cooking liquid. Cover beans so they do not become dry. When bean-cooking liquid has cooled, measure and add enough water to it to make about three cups. Place water mixture in a large, heavy-bottomed skillet with the rice, beans and salt. Bring mixture to a boil; reduce heat to low and steam-cook for about twenty minutes. Remove from heat; cover and allow to stand for another twenty minutes. Spoon mixture onto a serving platter; sprinkle with Gomashio and serve.
*Note: Azuki bush beans are native to Eastern Asia. They can be substituted with red kidney beans.
*Sekihan image (C) Mari (2007). Used under the Creative Commons Attribution 2.0 Generic license.
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Food Fare Culinary Collection: Japanese Culture & Cuisine
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