Food recipes
Easy Sekihan in a Rice Cooker
Easy Sekihan in a Rice Cooker Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt rice, white, long-grain, regular, unenriched, cooked without salt beans, adzuki, mature seeds, raw salt, tab...
Easy Sekihan in a Rice Cooker
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
beans, adzuki, mature seeds, raw
salt, table
seeds, sesame seeds, whole, dried
Directions:
Put the adzuki beans and the water into a pan to heat.
When it boils, remove the water immediately (to remove the scum).
Add new water and simmer over low heat until the beans become soft.
Add water a few times midway, and continue to simmer.
When the beans become soft, drain in a colander or sieve.
Do not discard the cooking water; let cool.
Rinse the mochi rice with white rice and drain in a colander or sieve.
Add the cooking water from the adzuki beans and the mixture of rice into a rice cooker.
Add water a little over the 4 cup "okowa" (sticky rice) mark.
Mix well, and let it soak for minimum 1 hour.
Switch the rice cooker on the "okowa" setting.
When done, mix to fluff the rice lightly with a spatula and to mix in the adzuki beans.
(Transfer into an "ohitsu" [wooden rice container] if you have one.
This will help to remove any excess water.)
Dish it up, sprinkle with salt and black sesame seeds, and enjoy!
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
beans, adzuki, mature seeds, raw
salt, table
seeds, sesame seeds, whole, dried
Directions:
Put the adzuki beans and the water into a pan to heat.
When it boils, remove the water immediately (to remove the scum).
Add new water and simmer over low heat until the beans become soft.
Add water a few times midway, and continue to simmer.
When the beans become soft, drain in a colander or sieve.
Do not discard the cooking water; let cool.
Rinse the mochi rice with white rice and drain in a colander or sieve.
Add the cooking water from the adzuki beans and the mixture of rice into a rice cooker.
Add water a little over the 4 cup "okowa" (sticky rice) mark.
Mix well, and let it soak for minimum 1 hour.
Switch the rice cooker on the "okowa" setting.
When done, mix to fluff the rice lightly with a spatula and to mix in the adzuki beans.
(Transfer into an "ohitsu" [wooden rice container] if you have one.
This will help to remove any excess water.)
Dish it up, sprinkle with salt and black sesame seeds, and enjoy!