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Easy Sekihan
1/4 c. azuki 4 c. sweet rice (mochigome) 1 c. plain white rice 3-1/2 c. azuki liquid 2 tsp. salt 2 drops of red food coloring Evening before, pour 1/4 cup azuki in a quart size Thermos bottle. Fill half full with boiling water; drain after 1 hour. Add 3-1/2 cups of boiling water to…
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Sekihan (Red Bean Rice)
Sekihan is my spirit food—a dish that runs through my veins. It is one of my favorites, which means that every time I visited my grandma, she had a huge batch of it ready when arrived. She made it the “old fashioned” way, using a stovetop steamer. This recipe uses a rice cooker, which I can handle! The beans infuse the rice with a subtle nutty flavor, which is heightened by a sprinkling with salt and sesame seeds before serving.
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