Sekihan literary implies "red rice" in Japanese due to the rice is red from cooking with red Azuki beans. Azuki beans are usually put to use in Japanese sugary foods and people utilized the azuki paste (people call it An) to put in Mochi, Manju, Dorayaki (Japanese Red Bean Pancake), Red Bean Sherbet, etc. It's an old-fashioned meal served throughout New Years, birth of newborn, birthday celebrations, events, wedding events, or any type of parties. Sekihan is generally spread with gomashio (a mix of cooked black sesame and salt) over the rice prior to portioning.
Ingredients:
• ½ cup (Japanese rice cooker cup shown below) Azuki beans
• 3 cups (Japanese rice cooker cup) sweet rice/sticky rice/glutinous rice/mochigome
• ½ cup (Japanese rice cooker cup) Japanese premium short grain rice
• 2 ½ cup water
• ½ tsp. salt
• Gomashio or toasted black sesame seeds
Directions:
1. Clean azuki beans and soak for half day (over night).
2. Merge both rice right into one and clean rice
3. Drain the rice for 30 mins.
4. Place azuki beans in a little pot (do not utilize a big pot).
5. Place water to only cover the beans (you do not wish to set water excessive here) and carry it to a boil over heat.
6. Turn off the heat and move the beans right into a sieve to drain water when it boils.
7. Place azuki beans back in the pot and include 2 1/2 cup water.
8. Provide it to a boil on high heat.
9. Once it boils, decline the heat to low and cover the top.
10. Prevent it simmering for 15 minutes (it depends upon Azuki beans).
11. Beans are done, if you can break up a bean with fingers.
12. Set aside the food prep red water and beans individually in a bowl when it's done.
13. Make use of cling wrap to cover the beans so it does not dry and fracture.
14. Allow them to cool off entirely.
15. Include rice into the rice cooker bowl.
16. Put the reserved water in the rice cooker bowl till 3 cups for Sweet Rice (or bit below 3 cups for White Rice if you do not have Sweet Rice choice).
17. Include water to create 3 cups if you do not have adequate reserved water.
18. Include beans and salt.
19. Mix and launch cooking.
20. Prevent the cover close for an extra 15 mins when it's done cooking.
21. Stir the rice carefully and serve.
22. In case you like, sprinkle gomashio or toasted black sesame.
Ingredients:
• ½ cup (Japanese rice cooker cup shown below) Azuki beans
• 3 cups (Japanese rice cooker cup) sweet rice/sticky rice/glutinous rice/mochigome
• ½ cup (Japanese rice cooker cup) Japanese premium short grain rice
• 2 ½ cup water
• ½ tsp. salt
• Gomashio or toasted black sesame seeds
Directions:
1. Clean azuki beans and soak for half day (over night).
2. Merge both rice right into one and clean rice
3. Drain the rice for 30 mins.
4. Place azuki beans in a little pot (do not utilize a big pot).
5. Place water to only cover the beans (you do not wish to set water excessive here) and carry it to a boil over heat.
6. Turn off the heat and move the beans right into a sieve to drain water when it boils.
7. Place azuki beans back in the pot and include 2 1/2 cup water.
8. Provide it to a boil on high heat.
9. Once it boils, decline the heat to low and cover the top.
10. Prevent it simmering for 15 minutes (it depends upon Azuki beans).
11. Beans are done, if you can break up a bean with fingers.
12. Set aside the food prep red water and beans individually in a bowl when it's done.
13. Make use of cling wrap to cover the beans so it does not dry and fracture.
14. Allow them to cool off entirely.
15. Include rice into the rice cooker bowl.
16. Put the reserved water in the rice cooker bowl till 3 cups for Sweet Rice (or bit below 3 cups for White Rice if you do not have Sweet Rice choice).
17. Include water to create 3 cups if you do not have adequate reserved water.
18. Include beans and salt.
19. Mix and launch cooking.
20. Prevent the cover close for an extra 15 mins when it's done cooking.
21. Stir the rice carefully and serve.
22. In case you like, sprinkle gomashio or toasted black sesame.
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