[RECIPE] Sekihan
Sekihan, or Red Bean Sticky Rice, is a traditional Japanese dish made with glutinous rice and red beans. It is often served on festive occasions or special holidays in Japan. Instead of using mochi rice, this recipe incorporates Shiratama flour (glutinous rice flour) to create a delightfully sticky texture. To enhance the flavor, make your own Goma-shio (black sesame salt) and sprinkle it over the rice for a nutty, savory finish.
Served in Kinokawa Rice Bowl, Chopsticks
Used: Colander, Pressure Induction Heating Rice Cooker, Rice Scoop
Recipe:
Serving: 3-4
Time: 120 minutes
Ingredients:
- 2 rice cup Uncooked Rice (Rice options)
- 1/3 cup Azuki red beans
- 1/4 cup Shiratama flour
- 1 tsp Salt for cooking rice
- 3 tsp Black Sesame seeds
- ½ tsp Salt for Goma-shio
Instructions:
- Prepare the Azuki Red Beans
Rinse the Azuki red beans under running water.
Add them to a pot with 2 cups of water and bring to a boil. Once boiling, drain and discard the water.
- Cook the Azuki Beans
Return the beans to the pot with 2 cups of fresh water.
Simmer for about 30 minutes until the beans are tender.
Drain, reserving the cooking liquid for later.
- Prepare the Rice
Rinse the uncooked rice and place it in a rice cooker or pot.
Add the reserved Azuki cooking water, then add additional water as needed to reach the appropriate liquid amount for cooking 2 cups of rice (400ml if using a stovetop pot).
- Mix and Cook
Stir in the Shiratama flour and salt until well combined.
Gently place the cooked red beans.
Cook the rice:
If using a rice cooker: Cook on the regular rice setting.
If using a stovetop pot: Bring to a boil, then reduce to low heat and cook for 20 minutes with the lid on.
- Steam and Finish
Once cooked, let the rice steam for 10 minutes before fluffing gently.
- Make Goma-shio (Black Sesame Salt)
Grind the black sesame seeds and ½ tsp salt together.
Sprinkle over the Sekihan Red Bean Sticky Rice before serving.
> Purchase rice from the rice factory here
RECIPE by Azusa