👨‍🍳 Ohjeet

1. 1

   Rinse the azuki beans thoroughly under cold running water. Place the rinsed beans in a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the beans are tender but not mushy. You should be able to easily pierce them with a fork. Do not overcook them into a paste. Reserve the deep red cooking liquid and about 1/2 cup of the cooked beans. Discard the remaining beans or save for another use.

   ⏱️ 45-60 minutes
2. 2

   While the beans are cooking, rinse the glutinous rice in a bowl under cold water, swirling with your hand, and draining. Repeat this process until the water runs mostly clear. This removes excess starch and prevents the rice from becoming gummy. Drain the rice well.

   ⏱️ 5 minutes
3. 3

   Combine the rinsed glutinous rice with the reserved azuki bean cooking liquid in a bowl. Add 1/4 teaspoon of salt. Stir gently to distribute the beans and liquid evenly. Let the rice soak in this liquid for at least 1 hour, or up to 2 hours. The liquid will impart a beautiful pinkish-red color to the rice.

   ⏱️ 1-2 hours
4. 4

   Prepare your steaming equipment. If using a traditional steamer, line it with cheesecloth or parchment paper. If using a pot with a steamer insert, ensure it fits snugly. Drain the soaked rice, reserving the soaking liquid. Add the drained rice and the reserved cooked azuki beans to the steamer. Sprinkle the remaining 1/4 teaspoon of salt over the rice and beans. Steam over medium-high heat for about 30-35 minutes, or until the rice is cooked through and tender. The grains should be plump and slightly translucent, with a chewy texture.

   ⏱️ 30-35 minutes
5. 5

   Once steamed, gently fluff the sekihan with a rice paddle or fork. Serve hot, garnished generously with gomashio (sesame salt) if desired. The gomashio adds a savory contrast to the slightly sweet rice and beans.

   ⏱️ 2 minutes