Authentic Japanese Sekihan (Red Bean Rice) Recipe

Ingredients

2 cups of sweet rice (also known as glutinous rice)
1/2 cup of azuki beans
4 cups of water
1 teaspoon of salt
2 tablespoons of sake
Black sesame seeds for garnish
Salt for garnish

Steps and instructions

Soak the azuki beans overnight in a large bowl with plenty of water.
The next day, drain the azuki beans and transfer them to a pot. Add water and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about an hour, or until the beans become very tender.
While the beans are simmering, rinse the sweet rice under cold water until the water is clear. Then soak the rice for at least 30 minutes.
Drain the rice and add it to the pot with the cooked azuki beans. Add the sake and salt, stirring well to combine. Cover the pot and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the liquid is almost completely absorbed. Then, turn off the heat and let it sit for 10 minutes to allow the rice to steam and become tender.
Fluff the rice and beans with a fork and transfer the sekihan to a serving platter. Sprinkle with black sesame seeds and a little salt for garnish before serving.

Tools for making

Pot - A large pot to cook the azuki beans and rice.
Large bowl - To soak the azuki beans overnight.
Colander - To drain the soaked azuki beans.
Spoon or ladle - For stirring and scooping the mixture.
Fork - To fluff the cooked sekihan.
Serving platter - To present and serve the sekihan.

Recipe variations

Add diced carrots and green peas for added color and flavor.
Replace azuki beans with black beans or kidney beans for a different twist.
Include cooked chestnuts for a nutty and sweet element.
Add mushrooms, such as shiitake or oyster mushrooms, for an earthy flavor.
For a meat-free option, omit the sake and add vegetable broth instead.
Try topping the sekihan with nori strips or furikake for a savory touch.
Add a teaspoon of miso paste to the rice and bean mixture for a deeper umami flavor.
Experiment with different types of rice, such as brown rice or wild rice, for a healthier variation.
Replace the black sesame seeds with toasted sesame seeds for a slightly different taste.
For a sweeter version, add a tablespoon of sugar to the rice and bean mixture.

Recipe overview

Sekihan is a traditional Japanese dish typically enjoyed during celebrations and special occasions. The dish, whose name translates to "red rice," gets its distinctive color from azuki beans, which are simmered until tender and then cooked with sweet rice. The result is a deliciously sticky and slightly sweet dish that's as beautiful as it is flavorful. Making Sekihan involves soaking and simmering azuki beans, rinsing and soaking sweet rice, and then combining the two and adding flavors with sake and salt. The dish is then garnished with black sesame seeds and a touch of salt, adding an extra layer of flavor and texture. This recipe serves as a guide for preparing Sekihan at home. Soaking the ingredients overnight is key for achieving the right texture and flavor, so plan accordingly. Enjoy the process and the delicious result!

Common questions

Can I use regular rice instead of sweet rice? No, sweet rice, also known as glutinous rice, is necessary for this recipe as it has a sticky texture that gives sekihan its characteristic consistency.
Can I use canned azuki beans? It is best to use dried azuki beans for this recipe as they have a better flavor and texture. Canned beans may be too soft and mushy.
How long should I soak the azuki beans? Soak the azuki beans overnight in water to ensure they become tender during cooking.
Can I skip the sake? Sake adds a subtle flavor to the sekihan, but if you don't have it or prefer not to use alcohol, you can omit it without significantly affecting the final result.
What can I use as a substitute for black sesame seeds? If you don't have black sesame seeds, you can use white sesame seeds as a garnish, or simply skip the garnish altogether.

Serving dishes and utensils

Pot - A large pot for cooking the azuki beans and sweet rice.
Fork - To fluff the cooked sekihan before serving.
Serving Platter - A platter or dish to present the sekihan for serving.

Origin stories

Sekihan, a traditional Japanese dish often associated with celebrations, has a vibrant and rich color that symbolizes happiness and celebration in Japanese culture. Typically served on special occasions, its roots are deeply intertwined with Japanese folklore, signifying joyous moments such as birthdays, weddings, and festivals. Interestingly, the notion of using red beans in the dish is believed to ward off evil spirits, echoing the ancient Japanese belief in the protective power of the color red. The next time you savor a bowl of Sekihan, remember, you're not just enjoying a simple dish but also partaking in a centuries-old cultural tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.