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  Added: Apr 12, 2007  •  Visited (510)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Red - Cooked Festival Rice
(Sekihan)
What You Need:
  • 2 cups azuki (red beans)
  • 1 pound mochi gome (Japanese sweet rice)
  • 1 teaspoon black sesame seeds
  • 1 teaspoon salt
  • ¼ teaspoon MSG

  • How To Cook:
    1. A day before you plan to serve sekihan, place the beans in a colander or sieve and wash them under cold running water. Then transfer them to a 2-quart pan, cover them with 4 cups of cold water, and bring to a boil over high heat. Reduce the heat to its lowest point and simmer the beans uncovered for 45 minutes, until they are tender but still intact.

    2. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the bean liquid and cover the beans with cold water in another bowl. Cool to room temperature.

    3. Stirring with a large spoon, wash the rice in a large colander or strainer under cold running water until the draining water runs clear. Drain thoroughly and add the rice to the bowl of bean liquid. Soak for 8 hours or overnight, covered, in the refrigerator.

    4. Drain the rice, discard the soaking liquid and combine the rice and 1 cup of the beans in a bowl.

    5. The remaining beans, which were used to give added flavor to the sekihan, can be drained and refrigerated in plastic bags, then cooked with sugar as a dessert (mizuyokan).

    6. Steam the rice and beans in an Oriental steamer, or place them in a colander and set the colander in a large pot filled with 1½ inches of water. Bring the water to a boil over high heat, cover the pan tightly, and steam for 40 minutes, replenishing the water in the pot if it boils away.

    7. Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds and, shaking the pan gently; cook 2 to 3 minutes, until the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1teaspoon of salt and ¼ teaspoon of MSG.

    8. Transfer the steamed rice and beans to a large serving bowl or individual bowls. Serve either hot or at room temperature with baked fish or as a sweet course with kuri fukume-ni. In either case sprinkle the sekihan with the sesame seeds before serving.

    9. In Japan sekihan is a festive dish, served at weddings or birthdays.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Beans
    Dish » Side Dishes

     





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