Ingredients Jump to Instructions ↓

  1. 13 Jun

  2. 46 EDT

  3. From: Lisa <BENNETT


  5. Japanese red beans and rice (recipe)

  6. Cynthia and other Japanese food fans: The rice you had at the party

  7. was called sekihan. It is served on special occasions throughout the

  8. year in Japan (and it is delicious - especially if you like sticky things).

  9. Here's a recipe I've adapted from

  10. Japanese Cooking

  11. by Susan Fuller Slack

  12. and The Heart of Zen Cuisine

  13. by Soei Yoneda.


  15. 1/2 cups azuki (small red beans)

  16. about 3 1/2 cups water

  17. 3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough**

  18. well rinsed, soaked for 1/2-1 hour, drained

  19. 3 1/2 cups water

  20. 1 tablespoon black dry-roasted sesame seeds

  21. Shiso or watercress leaf for garnish, if desired

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

  23. to low; simmer 45 minutes to one hour or until beans are soft but not

  24. completely cooked. Cool to room temperature. Drain beans, reserving the

  25. liquid. Mix the beans, drained rice and water with 3 tablespoons of the

  26. bean's cooking liquid. Cook in rice steamer in the usual manner.

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

  28. If you don't have a rice cooker, you can cook this is a pot on the stove

  29. as you would regualr rice. Just use the proportion of water to rice given

  30. here, not the usual Western 2 parts water to one part rice. The rice has

  31. already been soaked, so it needs less water to cook.


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