Sekiban(red-cooked festival rice)

 
                     SEKIBAN (RED-COOKED FESTIVAL RICE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side Dish                        Rice
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Adzuki beans
    1       lb           Japanese sweet rice
    1       t            Black sesame seeds
    1       t            Salt
      1/4   ts           Soy sauce
 
   A day before you plan to serve, place the beans in a
   colander or sieve & wash them under cold running
   water. Then transfer them to a 2 qt pan, cover with 4
   cups of cold water & bring to a boil over high heat.
   Reduce the heat to its lowest point & simmer the beans
   uncovered for 45 minutes, until they are tender but
   still intact. Drain the beans through a large sieve or
   colander set over a large mixing bowl.  Reserve the
   liquid & cover the beans with cold water in another
   bowl.  Cool to room temperature. Stirring with a large
   spoon, wash the rice in a large colander under cold
   running water until the draining water runs clear.
   Drain thoroughly & add the rice to the reserved bean
   liquid.  Soak for 8 hours or overnight, covered, in
   the refrigerator. Drain the rice, discard the soaking
   liquid & combine the rice and 1 c beans in a bowl.
   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. 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. Meanwhile, heat a small skillet over high heat
   until a drop of water flicked across its surface
   evaporates instantly.  Add the sesame seeds &, shaking
   the pan gently, cook 2 to 3 minutes, until the seeds
   are lightly toasted.  Transfer the seeds to a small
   bowl and toss with 1 ts salt & 1/4 ts soy sauce.
   Transfer the steamed rice & beans to a large serving
   bowl or individual bowls.  Serve hot or at room
   temperature as a sweet course with kuri fukume-ni.
   Sprinkle with the sesame seeds before serving.
  
 
 
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