Sekihan Recipe - MoreRecipes.com

Sekihan (Japanese Red Beans & Rice)

Ingredients:

1/2 cups azuki (small red beans)
about 3 1/2 cups water
3 cups sweet glutinous rice (mochi gome) NOTE: Regular rice isn't sticky enough, well rinsed, soaked for 1/2-1 hour, drained
3 1/2 cups water
1 Tbsp black dry-roasted sesame seeds
Shiso or watercress leaf for garnish, if desired

Preparation:

In a medium saucepan, combine beans and water; bring to a boil.

Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked.

Cool to room temperature. Drain beans, reserving the liquid. Mix the beans, drained rice and water with 3 Tbsp of the bean's cooking liquid.

Cook in rice steamer in the usual manner.

Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve.

If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. The rice has already been soaked, so it needs less water to cook.

Servings: 6 to 8
Source: Lisa Bennett
Submitted by: Recipe Group Member
Date:

sekihan

Ingredients:

Date: Mon, 13 Jun 94 19:50:46 EDT From: Lisa (BENNETT@UNIVSCVM.CSD.SCAROLINA.EDU) Japanese red beans and rice (recipe) Cynthia and other Japanese food fans: The rice you had at the party was called sekihan. It is served on special occasions throughout the year in Japan (and it is delicious - especially if you like sticky things). Here's a recipe I've adapted from _Japanese Cooking_ by Susan Fuller Slack and _The HearTbsp of Zen Cuisine_ by Soei Yoneda. SEKIHAN - 6-8 SERVINGS) 1/2 cups azuki (small red beans) about 3 1/2 cups water 3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough** well rinsed, soaked for 1/2-1 hour, drained 3 1/2 cups water 1 Tbsp black dry-roasted sesame seeds Shiso or watercress leaf for garnish, if desired In a medium saucepan, combine beans and water; bring to a boil. Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked. Cool to room temperature. Drain beans, reserving the liquid. Mix the beans, drained rice and water with 3 Tbsp of the bean's cooking liquid. Cook in rice steamer in the usual manner. Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve. If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. JusTbsp use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. The rice has already been soaked, so it needs less water to cook. Servings:
Source:
Submitted by: Recipe Group Member
Date:

sekihan

Ingredients:

Date: Mon, 13 Jun 94 19:50:46 EDT From: Lisa (BENNETT@UNIVSCVM.CSD.SCAROLINA.EDU) Japanese red beans and rice (recipe) Cynthia and other Japanese food fans: The rice you had at the party was called sekihan. It is served on special occasions throughout the year in Japan (and it is delicious - especially if you like sticky things). Here's a recipe I've adapted from _Japanese Cooking_ by Susan Fuller Slack and _The HearTbsp of Zen Cuisine_ by Soei Yoneda. SEKIHAN - 6-8 SERVINGS) 1/2 cups azuki (small red beans) about 3 1/2 cups water 3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough** well rinsed, soaked for 1/2-1 hour, drained 3 1/2 cups water 1 Tbsp black dry-roasted sesame seeds Shiso or watercress leaf for garnish, if desired In a medium saucepan, combine beans and water; bring to a boil. Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked. Cool to room temperature. Drain beans, reserving the liquid. Mix the beans, drained rice and water with 3 Tbsp of the bean's cooking liquid. Cook in rice steamer in the usual manner. Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve. If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. JusTbsp use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. The rice has already been soaked, so it needs less water to cook. Servings:
Source:
Submitted by: Recipe Group Member
Date: