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Sekiban (red-cooked Festival Rice)

Sekiban (red-cooked Festival Rice) is a side dish rice vegetables recipe made with Adzuki Beans, Japanese Sweet Rice, T Black Sesame Seeds, T Salt, and Soy Sauce. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 lb
• 1
• 1
• 1/4 tsp

Method (preview)

1. 1

   A day before you plan to serve, place the beans in a colander or sieve & wash them under cold running water.

2. 2

   Then transfer them to a 2 qt pan, cover with 4 cups of cold water & bring to a boil over high heat.

3. 3

   Reduce the heat to its lowest point & simmer the beans uncovered for 45 minutes, until they are tender but still intact.

4. 4

   Drain the beans through a large sieve or colander set over a large mixing bowl.

5. 5

   Reserve the liquid & cover the beans with cold water in another bowl.

6. 6

   Cool to room temperature.

7. 7

   Drain thoroughly & add the rice to the reserved bean liquid.

8. 8

   Soak for 8 hours or overnight, covered, in the refrigerator.

9. 9

   Drain the rice, discard the soaking liquid & combine the rice and 1 c beans in a bowl.

10. 10

    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.

11. 11

    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.

12. 12

    Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly.

13. 13

    Add the sesame seeds &, shaking the pan gently, cook 2 to 3 minutes, until the seeds are lightly toasted.

14. 14

    Transfer the seeds to a small bowl and toss with 1 ts salt & 1/4 ts soy sauce.

15. 15

    Transfer the steamed rice & beans to a large serving bowl or individual bowls.

16. 16

    Serve hot or at room temperature as a sweet course with kuri fukume-ni.

17. 17

    Sprinkle with the sesame seeds before serving.