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 porsiyon
Cuisine: japanese
Ingredients: 2,5 su bardağı glutinous rice rinsed and soaked; 0,5 su bardağı adzuki bean rinsed; 3 su bardağı water; 1,5 su bardağı water; 0,5 çay kaşığı salt; 1 yemek kaşığı black sesame seed toasted (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 5 dk.
Porsiyon: 4
Zorluk: Orta

VeganVejetaryenGlütensiz

Alerjen bilgisi: susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

2,5 su bardağıglutinous rice, rinsed and soaked
0,5 su bardağıadzuki bean, rinsed
0,5 çay kaşığısalt

for cooking beans

3 su bardağıwater

for steaming rice

1,5 su bardağıwater

garnish

1 yemek kaşığıblack sesame seed, toasted(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover sekihan in an airtight container in the refrigerator.

Yeniden ısıtma

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