How to make ★SEKIHAN★Japanese Red bean rice〜お赤飯の作り方〜(EP148)

Posted on Posted in Japanese traditional recipes, rice

Today we are making “Sekihan” red bean rice.  And how the rice is made.

We eat Sekihan when we celebrate something like birthday or promotion.

Today I make for myself for the silver creator award.

We usually eat japonica rice, Which is chewy and sticky compared to Indica rice.

For Sekihan, we use glutinous rice or sweet rice.

You can make it in a pot or a rice cooker instead of a steamer.

Today I authentically cooked in a steamer

, like we before the rice cooker was invented.

The sticky rice has a different texture and sweetness that increases the more you chew.

The color red is considered to evil spirit away.

It tastes so special for us.   It reminds me of every happy moment I had in the past.

 

SEKIHAN (Japanese Red bean rice)

Prep Time5 hrs
1 hr
Course: Main Course
Cuisine: Japanese
Keyword: authentic japanese recipe, celebratory food, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, japanese recipe, fish recipe, healthy recipe, horse mackerel, rec bean rice, sekihan
Cost: $8

Equipment

  • steamer

Ingredients

  • 3 cups glutinous rice
  • ¾ cup Adzuki beans
  • 3 cups water

Black sesame seed salt

  • 1 tsp black sesame seeds
  • ½ tsp salt

Instructions

  • Rinse the red bean under the cold running water.


    Put it in a pot and pour 3 cups of water.


    Turn the heat to high, and bring it to a boil.

    Meanwhile, rinse rice.  


    Drain on the strainer, and set aside while preparing the beans.


    Simmer the red bean for a couple minutes after reaching the boiling point and drain.


    Rinse the beans and the pot.




    Put the beans back in.

    Pour 3 cups of water and turn the heat to medium.  

    Cook for 15 minutes or until half-done.


    When you pinch the beans with thumb and forefinger, if it is not easy to mash, stop cooking.


    You don’t have to cook through because we cook it again, and if you cook the beans until soft, your Sekihan ends up mushy.


    Drain into a strainer and keep the red bean water.


    Ladle the red bean water to expose to the air, to make the color bright.


    Then put the bowl on the ice bath and chill until it comes to room temperature.


    Save some re
    d bean water aside.

    Soak your glutinous rice in 
    red bean water for at least 5 to 6 hours to overnight.


    Soak your red bean in water as well.

    While soaking,  the rice dye in red.


    The next day, take it out from the fridge and separate the water and rice.


    Can you see the water runs clear
    ?

    Wet your steamer, and cheesecloth.


    If you don’t have a steamer, you can cook clean or rice cooker or up to the bottom part.


    Place died rice in the cheesecloth-lined steamer.

    Flatten the surface, steam on the medium heat for 20 minutes, or until half-done.


    Add in your red beans, sprinkle the rest of the water with your fingers.

    Don’t forget to add some water under the steamer.

    Steam 20 more minutes.



Video

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