Side Dish

Sekihan (Red Bean Rice)

Name: Sekihan (Red Bean Rice)
Prep time: 3 h 5 min
Cook time: 1 h
Total time: 4 h 5 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 2,5 kop glutinous rice rinsed and soaked; 0,5 kop adzuki bean rinsed; 3 kop water; 1,5 kop water; 0,5 tsk. salt; 1 spsk. black sesame seed toasted (valgfrit)

This traditional Japanese red bean rice is made by steaming glutinous rice with adzuki beans, resulting in a beautiful reddish hue and savory flavor. It's often served on celebratory occasions or as a simple, hearty side dish. The beans provide a lovely textural contrast to the tender rice.

En original opskrift af Forkin

Tid i alt: 4 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2,5 kopglutinous rice, rinsed and soaked
0,5 kopadzuki bean, rinsed
0,5 tsk.salt

for cooking beans

3 kopwater

for steaming rice

1,5 kopwater

garnish

1 spsk.black sesame seed, toasted(valgfrit)

Udstyr

steamer pot · steaming basket · strainer · large bowl · kitchen towel · medium pot

Fremgangsmåde

Trin for trin

1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with fresh water. Soak for at least 3 hours, or overnight.
Ca. 3 t.
Kokkens note: Soaking the rice helps it cook evenly and become tender.
2
Rinse the adzuki beans and place them in a medium pot with the cooking water.
Ca. 2 min.
3
Bring the beans to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the beans are tender but still hold their shape.
Ca. 30 min.
Kokkens note: Do not overcook the beans; they should not be mushy.
4
Strain the cooked adzuki beans, reserving the cooking liquid. Set the beans aside.
Ca. 2 min.
Kokkens note: The reserved liquid will give the rice its characteristic pink color.
5
Drain the soaked glutinous rice well.
Ca. 1 min.
6
Combine the reserved adzuki bean cooking liquid with the steaming water. You should have a total of liquid for steaming rice.
Ca. 1 min.
Kokkens note: If you don't have enough bean liquid, add plain water to reach the total amount.
7
In a steaming basket lined with a damp cloth, spread the drained glutinous rice and cooked adzuki beans evenly.
Ca. 2 min.
Kokkens note: A damp cloth prevents the rice from sticking and helps steam circulate.
8
Pour the combined liquid into the steamer pot, ensuring it does not touch the bottom of the steaming basket. Bring the water to a boil.
Ca. 5 min.
9
Place the steaming basket over the boiling water, cover tightly, and steam for 30 minutes. Stir gently once or twice during steaming to ensure even cooking.
Ca. 30 min.
Kokkens note: Make sure the lid is tight to trap the steam effectively.
10
After 30 minutes, remove the rice from the steamer, transfer it to a large bowl, and gently mix in the salt.
Ca. 2 min.
Kokkens note: Seasoning the rice while hot helps the salt dissolve evenly.
11
Serve the sekihan warm, garnished with toasted black sesame seeds if desired.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftover sekihan in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a microwave or by steaming until warmed through.