- Exported from MasterCook
SEKIBAN (RED-COOKED FESTIVAL RICE)
6 Preparation Time :
Categories : Side Dish Rice
Amount Measure Ingredient -- Preparation Method -- -- --
2 c Adzuki beans
1 lb Japanese sweet rice
1 t Black sesame seeds
1 t Salt
1/4 ts Soy sauce
A day before you plan to serve, place the beans in a
colander or sieve & wash them under cold running
2 qt pan, cover with
cups of cold water & bring to a boil over high heat.
Reduce the heat to its lowest point & simmer the beans
uncovered for 45 minutes, until they are tender but
still intact. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the
liquid & cover the beans with cold water in another
bowl. Cool to room temperature. Stirring with a large
spoon, wash the rice in a large colander under cold
running water until the draining water runs clear.
Drain thoroughly & add the rice to the reserved bean
liquid. Soak for 8 hours or overnight, covered, in
the refrigerator. Drain the rice, discard the soaking
liquid & combine the rice and 1 c beans in a bowl.
Steam the rice & beans in an Oriental steamer, or put
them in a colander & set the colander in a large pot
filled with 1 1/2 water. Bring the water to a boil
over high heat, cover the pan tightly, & steam for 40
minutes, replenishing the water in the pot if it boils
away. Meanwhile, heat a small skillet over high heat
until a drop of water flicked across its surface
evaporates instantly. Add the sesame seeds &, shaking
2 to 3 minutes, until the seeds
are lightly toasted. Transfer the seeds to a small
1 ts salt &
1/4 ts soy sauce.
Transfer the steamed rice & beans to a large serving
bowl or individual bowls. Serve hot or at room
temperature as a sweet course with kuri fukume-ni.
Sprinkle with the sesame seeds before serving. - - - - - - - - - - - - - - - - - -