Sekihan (Japanese Red Bean Rice)

Method15 steps · about 2 hr 30 min

1. 1

   Step 1: Wash the 40 g dry adzuki beans, remove broken beans and drain the rinse water. Put the beans in a saucepan, add fresh water to cover them by about 2 cm and bring to a boil over medium heat. No soaking is needed for this route.

   Uses 40 g dry adzuki beans · Water for washing the beans; drain after washing · Water to cover the beans by about 2 cm for their first boil

   
2. 2

   Step 2: Once the beans and water are boiling, boil gently for 10 minutes.

   First bean boil · 10 minUses Washed beans in their first boiling water

   
3. 3

   Step 3: Reduce the heat to low and simmer the beans for 5 minutes.

   First low bean simmer · 5 minUses Beans after the first 10-minute boil

4. 4

   Step 4: Take the pan off the heat. Drain the beans and discard all the first cooking water.

   Uses Beans and first cooking water after the low simmer

   
5. 5

   Step 5: Return the drained beans to the pot and add the separate 750 ml water. Cover, bring to a boil, then reduce to medium-low and simmer gently for 40–50 minutes. Check from 40 minutes: the beans should be tender enough to crush between your fingers but still hold their shape. Keep them submerged, adding a little water only if needed; avoid cooking them to a mush.

   Cook beans until tender · 40 minUses Drained partly cooked beans · 750 ml water for the second bean boil · Additional water only if needed to keep the beans submerged

   
6. 6

   Step 6: Drain the tender beans through a sieve over a heatproof bowl, keeping the beans and red cooking liquid separately. Measure 350 ml of the retained liquid into a heatproof jug. If there is less than 350 ml, add only enough cold water to reach that measure. Set any unused cooking liquid aside.

   Uses Tender beans and retained second cooking liquid · Cold water only if needed to make the retained liquid up to 350 ml

   
7. 7

   Step 7: While the measured 350 ml liquid is still hot, stir in the 1 tsp salt and ½ tsp sugar until dissolved, and add the ½ tbsp sake if using. Let the seasoned liquid cool completely before cooking the rice; it must no longer be warm. Keep the drained cooked beans separate.

   Uses Measured retained bean-cooking liquid, topped up only if needed · 1 tsp salt for the rice liquid · ½ tsp sugar · ½ tbsp drinking sake (omit if needed)

   
8. 8

   Step 8: Put the 300 g dry mochigome in a bowl, cover with water and gently swish, then drain. Repeat three times in total. Do not soak the glutinous rice.

   Uses 300 g dry glutinous rice (mochigome) · Water for three rice washes; drain each wash

   
9. 9

   Step 9: Transfer the washed, drained rice to a pot with a tight-fitting lid. Add all the cooled seasoned bean liquid and shake gently to level the rice. Scatter all the cooked beans evenly over the surface. Leave the beans on top without mixing.

   Uses Washed and drained mochigome · All cooled seasoned bean liquid · All drained cooked adzuki beans, kept separate from unused liquid

   
10. 10

    Step 10: Cover tightly and heat over medium until the liquid starts bubbling and boiling. From that point, boil for 1 minute without lifting the lid.

    Covered rice boil · 1 minUses Layered rice, cooled seasoned liquid and cooked beans

    
11. 11

    Step 11: Reduce the heat to low and simmer for 7 minutes, keeping the lid closed throughout.

    Low rice simmer · 7 minUses Covered rice after the 1-minute boil

12. 12

    Step 12: Turn the heat to high for 10 seconds, then turn off the stove. Keep the lid closed.

    Uses Covered rice after its 7-minute low simmer

13. 13

    Step 13: With the stove off, leave the rice covered for 15 minutes to finish cooking in the retained steam. Do not open the lid during this phase.

    Covered rice steam · 15 minUses Covered rice immediately after the 10-second high-heat finish

14. 14

    Step 14: After the full 15-minute covered steaming phase, remove the lid and gently fold the rice and beans together with a rice paddle, avoiding crushing the grains or beans.

    Uses Fully steamed rice and beans

    
15. 15

    Step 15: Divide into four side portions and sprinkle each with black sesame seeds and sea salt to taste. Serve promptly. To freeze leftovers, cool promptly in individual portions, wrap and pack in an airtight freezer container for up to 1 month; the author prefers freezing because refrigeration can make the rice hard and dry.

    Uses Finished gently mixed sekihan · Black sesame seeds, to taste for serving · Sea salt, to taste for serving