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Nutrition Facts
Serving Size 1 (373g) Recipe makes 4 servings
Calories 607
Calories from Fat 18		(2%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 426mg		12%
Total Carbohydrate 129.3g		43%
	Dietary Fiber 7.3g	29%
	Sugars 0.0g
Protein 14.7g		29%
detailed view... how is this calculated?

Sekihan

Recipe #49639 | 1 hour | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Nat Da Brat
Dec 28, 2002

This was found on several internet sites. Submitted in response to a request on the boards.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup adzuki bean (small red beans)
3 cups sweet glutinous rice, well rinsed,soaked for 1/2 to 1 hour,drained (mochi gome **Regular rice isn't sticky enough**)
3 1/2 cups water
1 tablespoon black dry-roasted sesame seed
shiso or watercress, if desired (to garnish)

Directions

1
In a medium saucepan, combine beans and water; bring to a boil.
2
Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked.
3
Cool to room temperature.
4
Drain beans, reserving the liquid.
5
Mix the beans, drained rice and water with 3 tablespoons of the bean's cooking liquid.
6
Cook in rice steamer in the usual manner.
7
Spread the cooked beans and rice into a decorative shallow dish or laquer tray.
8
Sprinkle with the sesame seeds, garnish and serve.
9
If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice.
10
Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice.
11
The rice has already been soaked, so it needs less water to cook.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1375022

On Sep 5, 2009

So good and good for you! For anyone who doesn't have a rice cooker... My Japanese mom gave me an alternate recipe. Soak 1/3 cup red beans overnight in ~2 c water, then boil them for 20 minutes. In a large measuring cup, mix some of the liquid from boiling with cool water, to make 1-3/4 cups liquid (about equal proportions). In a microwave-safe casserole dish, add the beans to 2 cups uncooked sweet rice, and then add the combined liquid. Let stand for 3 hours. Afterward, place a piece of wax paper over the dish and microwave on high for 3 minutes, stir, and microwave again. It may take 3 or 4 cycles to cook the rice (after the 2nd cycle, reduce the cooking time so that the rice doesn't dry out). Let stand for a few minutes before garnishing and serving.

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From: Nado2003

On Mar 25, 2009

Great recipe! Clear, precise and easy to follow. THANK YOU. This is great comfort food. I do not have access to adzuki beans so I used a can of black beans and reduced the rice to 2 cups. I am also allergic to sesame seeds so I did not add those. The kids and I love the taste. We will be making this again. I've always wanted to make glutinous rice in the rice cooker and now I finally know how. I've made it often changing the ratio of beans to rice, "IT'S ALL GOOD." It's good with 1 cup of dried red beans and 2 cups of uncooked sweet rice. THANK YOU.

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From: Panthur

On Aug 7, 2006

I made this from the directions in my rice cooker instruction book, which were vague at best, so the beans were not cooked enough. I'll give it another try with this recipe. I did add some rice seasoning flakes (furikake) which added some flavor.. it needed something.

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From: Roosie

On Aug 21, 2005

I wasn't sure about this, even after sampling it from the pot until I sat down to eat. OMG, so GOOD!! I was low on rice and high on beans, so I doubled the amount of beans, which seemed to work just fine still following the recipe as-is since you cook the beans almost through first. We enjoyed this sprinkled with a little nama shoyu and some pickled ginger on the side. Slightly sticky but not gummy with the wonderful almost meaty flavor of the aduki beans. A keeper!

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