An easy-to-make sekihan prepared in a rice cooker. Plump and chewy glutinous rice with vibrant red beans, perfect for celebrations and special occasions.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
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1
Quickly rinse the black-eyed peas and place in a pot. Add enough water to completely submerge the beans and bring to a boil over medium heat.
2
Boil for 2 minutes, then drain. Rinse the pot and return the beans to it.
3
Add 600 ml water, bring to a boil over medium heat, then reduce to low heat and simmer for 20 minutes. Remove any scum that rises to the surface. The beans are ready when they can be easily mashed with your finger.
4
Remove from heat. Allow the cooking liquid to come into contact with air for about 1 minute to stabilize the color and enhance its vibrancy. Let the beans and liquid cool to room temperature.
5
Rinse the glutinous rice and soak in water for 30 minutes.
6
Drain the rice and add 1/2 tsp salt and 1 tbsp sake. Mix gently.
7
Separate the cooled beans from the cooking liquid. Pour the liquid into the rice cooker containing the glutinous rice up to the 2-go mark for glutinous rice (or between the 1.5 and 2 cup marks if no such marking exists). Top up with water if needed. Mix well, then scatter the beans over the surface.
8
Cook using the standard rice cooker function. When finished, open the lid and gently mix. Sprinkle with sesame salt if desired.
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