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 μερίδες
Cuisine: japanese
Ingredients: 2,5 φλιτζάνι glutinous rice rinsed and soaked; 0,5 φλιτζάνι adzuki bean rinsed; 3 φλιτζάνι water; 1,5 φλιτζάνι water; 0,5 κ.γ. salt; 1 κ.σ. black sesame seed toasted (προαιρετικό)

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.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 4 ώ. 5 λ.
Μερίδες: 4
Δυσκολία: Μέτρια

VeganΧορτοφαγικήΧωρίς γλουτένη

Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει σουσάμι. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.

Προετοιμασία

Υλικά

2,5 φλιτζάνιglutinous rice, rinsed and soaked
0,5 φλιτζάνιadzuki bean, rinsed
0,5 κ.γ.salt

for cooking beans

3 φλιτζάνιwater

for steaming rice

1,5 φλιτζάνιwater

garnish

1 κ.σ.black sesame seed, toasted(προαιρετικό)

Εξοπλισμός

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

Η μέθοδος

Βήμα προς βήμα

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.
Περίπου 3 ώ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
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.
Περίπου 30 λ.
Σημείωση του μάγειρα: Do not overcook the beans; they should not be mushy.
4
Strain the cooked adzuki beans, reserving the cooking liquid. Set the beans aside.
Περίπου 2 λ.
Σημείωση του μάγειρα: The reserved liquid will give the rice its characteristic pink color.
5
Drain the soaked glutinous rice well.
Περίπου 1 λ.
6
Combine the reserved adzuki bean cooking liquid with the steaming water. You should have a total of liquid for steaming rice.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
Σημείωση του μάγειρα: 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.
Περίπου 5 λ.
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.
Περίπου 30 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
Σημείωση του μάγειρα: Seasoning the rice while hot helps the salt dissolve evenly.
11
Serve the sekihan warm, garnished with toasted black sesame seeds if desired.
Περίπου 1 λ.

Διατηρήστε το σωστά

Αποθήκευση

Store leftover sekihan in an airtight container in the refrigerator.

Ξαναζέσταμα

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