Sekiban (Red-Cooked Festival Rice) Recipe - Cooking Index
Sekiban (Red-Cooked Festival Rice) Recipe - Cooking Index
| 2 cups | 320g / 11oz | Adzuki beans |
| 1 lb | 454g / 16oz | Japanese sweet rice |
| 1 teaspoon | 5ml | Black sesame seeds |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | 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 away.
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
Source:
Cooking Light, Nov/Dec 1994, page 195
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