Sekihan (Japanese Adzuki Beans & Rice)
Sekihan (Japanese Adzuki Beans & Rice)
Sekihan (Japanese Adzuki Beans & Rice)
4-6
1 hour + overnight
In Japanese cuisine, Adzuki beans are commonly used in desserts and sweets. They are often cooked and made into a sweet paste with sugar to be used as a pastry filling. They can also be used in savory dishes, cooked until tender. Their slightly sweet and

Soak the beans in cool water overnight. Drain and rinse.

Combine both rice in a sieve, and run under cold water until the water runs clear. Allow the rice to drain completely.

Into a pot with a tight-fitting lid, add the soaked beans and just enough water to cover them. Bring to a boil, cover, and reduce to a simmer. Simmer for 15-20 minutes, or until the beans are mostly tender, but not yet fully cooked. Drain the beans and reserve the red cooking water. Add the beans back to the pot, and fold in the rice and salt. Measure 3½ cups of the red bean-cooking water, and add it to the rice mixture. Fresh water may be added to supplement the red water.

Cover the pot and bring to a boil. Reduce to a simmer, and simmer for 20-25 minutes, or until the rice and beans are tender. Gently stir the rice to ensure the beans are evenly distributed, then transfer to a serving dish. Garnish with the black sesame seeds and serve. 

Sekihan (Japanese Adzuki Beans & Rice)
Sekihan (Japanese Adzuki Beans & Rice)
Sekihan (Japanese Adzuki Beans & Rice)
4-6
1 hour + overnight
In Japanese cuisine, Adzuki beans are commonly used in desserts and sweets. They are often cooked and made into a sweet paste with sugar to be used as a pastry filling. They can also be used in savory dishes, cooked until tender. Their slightly sweet and

Soak the beans in cool water overnight. Drain and rinse.

Combine both rice in a sieve, and run under cold water until the water runs clear. Allow the rice to drain completely.

Into a pot with a tight-fitting lid, add the soaked beans and just enough water to cover them. Bring to a boil, cover, and reduce to a simmer. Simmer for 15-20 minutes, or until the beans are mostly tender, but not yet fully cooked. Drain the beans and reserve the red cooking water. Add the beans back to the pot, and fold in the rice and salt. Measure 3½ cups of the red bean-cooking water, and add it to the rice mixture. Fresh water may be added to supplement the red water.

Cover the pot and bring to a boil. Reduce to a simmer, and simmer for 20-25 minutes, or until the rice and beans are tender. Gently stir the rice to ensure the beans are evenly distributed, then transfer to a serving dish. Garnish with the black sesame seeds and serve.