Sekiban (Red-Cooked Festival Rice)

SEKIBAN (RED-COOKED FESTIVAL RICE)

6 Preparation Time :

Categories : Side Dish Rice

Vegetables

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. - - - - - - - - - - - - - - - - - -