Side Dish

Sekihan (Japanese Red Bean Rice)

Name: Sekihan (Japanese Red Bean Rice)
Prep time: 3 h 5 min
Cook time: 50 min
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 300 g glutinous rice; 50 g adzuki bean; 300 ml water; 0.5 tsp salt; 1 tsp toasted black sesame seed (optional)

Sekihan is a traditional Japanese dish of steamed glutinous rice with adzuki beans, giving it a beautiful reddish-pink hue. It's often served on celebratory occasions but is simple enough for an everyday side. This recipe offers a subtly savory and comforting vegan version.

An original recipe by Forkin

Total time: 4 hr 5 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

300 gglutinous rice
50 gadzuki bean
0.5 tspsalt

for cooking rice

300 mlwater

garnish

1 tsptoasted black sesame seed(optional)

Equipment

rice cooker (optional) · rice paddle · colander · large bowl · medium saucepan · medium pot · measuring cups and spoons

The method

Step by step

1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place it in a large bowl and cover with fresh cold water. Let it soak for at least 3 hours, or preferably overnight.
About 3 hr
Cook’s note: Soaking the rice helps it cook evenly and become tender.
2
Meanwhile, rinse the adzuki beans. Place them in a medium saucepan and add enough cold water to cover them by about 5 cm. Bring to a boil over high heat, then immediately drain the water.
About 5 min
Cook’s note: This initial boil and drain helps remove any bitterness from the beans.
3
Return the adzuki beans to the saucepan. Add fresh cold water to cover them by about 5 cm again. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the beans are tender but still hold their shape.
About 40 min
Cook’s note: Avoid overcooking the beans; they should not be mushy.
4
Once cooked, drain the adzuki beans, reserving the cooking liquid. The liquid should be a beautiful reddish-pink color.
Cook’s note: This colored liquid is crucial for giving the sekihan its characteristic hue.
5
Measure the reserved adzuki bean cooking liquid and add plain water if needed to reach the total amount specified for cooking the rice.
Cook’s note: Ensuring the correct total liquid amount is key for perfectly cooked rice.
6
Drain the soaked glutinous rice completely. Combine the drained rice and cooked adzuki beans in a medium pot or a rice cooker insert.
7
Add the prepared adzuki bean liquid to the pot with the rice and beans. Add the salt.
8
If using a pot: Bring to a boil over medium-high heat. Once boiling, reduce the heat to very low, cover tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. If using a rice cooker: Follow your rice cooker's instructions for glutinous rice.
About 20 min
Cook’s note: Do not lift the lid during cooking to retain all the steam.
9
Once cooked, remove the pot from the heat (or turn off the rice cooker) and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: Resting allows the steam to redistribute, making the rice fluffier.
10
Gently fluff the sekihan with a rice paddle or fork. Serve warm, optionally garnished with toasted black sesame seeds.

Keep it good

Storage

Store leftover sekihan in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or by steaming until warmed through. Add a splash of water if it seems dry.