(Red-Cooked Festival Rice)|
Sekiban (Red-Cooked Festival Rice)
2 c Adzuki beans
1 lb Japanese sweet rice
1 ts Black sesame seeds
1 ts Salt
1/4 ts Soy sauce
A day before you plan to serve, place the beans in a colander or
sieve & wash them under cold running water. Then transfer them to a 2
qt pan, cover with 4 cups of cold water & bring to a boil over high
heat. Reduce the heat to its lowest point & simmer the beans
uncovered for 45 minutes, until they are tender but still intact.
Drain the beans through a large sieve or colander set over a large
mixing bowl. Reserve the liquid & cover the beans with cold water in
another bowl. Cool to room temperature.
Stirring with a large spoon, wash the rice in a large colander under
cold running water until the draining water runs clear. Drain
thoroughly & add the rice to the reserved bean liquid. Soak for 8
hours or overnight, covered, in the refrigerator.
Drain the rice, discard the soaking liquid & combine the rice and 1 c
beans in a bowl.
Steam the rice & beans in an Oriental steamer, or put them in a
colander & set the colander in a large pot filled with 1 1/2" water.
Bring the water to a boil over high heat, cover the pan tightly, &
steam for 40 minutes, replenishing the water in the pot if it boils
Meanwhile, heat a small skillet over high heat until a drop of water
flicked across its surface evaporates instantly. Add the sesame
seeds & shaking the pan gently, cook 2 to 3 minutes, until the seeds
are lightly toasted. Transfer the seeds to a small bowl and toss
with 1 ts salt & 1/4 ts soy sauce.
Transfer the steamed rice & beans to a large serving bowl or
individual bowls. Serve hot or at room temperature as a sweet course
with kuri fukume-ni. Sprinkle with the sesame seeds before serving.
In Japan sekiban is a festive dish, served at weddings or birthdays.
"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens