Japanese
Sekihan
Sekihan is celebratory Japanese red rice made with mochigome and small red beans, tinted naturally by the bean cooking liquid. The grains are gently steamed until glossy and chewy, then served with nutty gomashio.
Watch it madeCooking with Dog · 5:06
Ingredients
- Mochigome glutinous rice1 rice-cooker cup (180 ml)
- Sasage beans or azuki beans40g
- Water600ml, plus more for rinsing
- Salt1/4 tsp
- Gomashio1 tbsp, to serve
Method
- Rinse the mochigome gently until the water is mostly clear, then drain well in a sieve for 20 minutes.
- Rinse the sasage or azuki beans, place them in a small pot with plenty of water, bring to a boil, and simmer for 5 minutes.
- Drain and discard this first cooking water to remove bitterness.
- Return the beans to the pot with 600ml fresh water, bring to a boil, then simmer gently for 20 to 25 minutes until the beans are tender but not split.
- Strain the beans, reserving all of the red cooking liquid, and let both cool separately.
- Pour the bean cooking liquid back and forth between two bowls several times to aerate and deepen the color.
- Combine the drained mochigome with enough cooled bean liquid to cover it by about 1 cm, then soak for 3 to 4 hours.
- Drain the rice, reserving about 120ml of the soaking liquid, and gently mix the rice with the cooked beans and salt.
- Line a steamer with a damp cloth, spread the rice and beans evenly inside, and steam over high heat for 20 minutes.
- Sprinkle the reserved soaking liquid evenly over the rice, gently turn the rice with a rice paddle, and continue steaming for 15 to 20 minutes until the grains are glossy and chewy.
- Rest the sekihan, covered, for 10 minutes off the heat.
- Serve warm in bowls or on a small platter with gomashio sprinkled over the top.
Common questions
Can I substitute azuki beans for sasage beans in sekihan?
Yes. Azuki beans are the most common substitute and work well in sekihan. Use the same method: parboil, discard the first water, then simmer until tender but not split so the rice colors well.
How long does sekihan take, including soaking?
Plan for about 4 to 5 hours total, mostly inactive time. The rice needs 3 to 4 hours soaking in bean liquid, plus about 30 minutes for bean cooking and steaming time depending on your steamer.
What are the most common mistakes when making sekihan?
The biggest mistakes are skipping the first bean boil, overcooking the beans until they burst, and not draining the rice well before steaming. Also avoid stirring too aggressively, which can break the grains and make the texture mushy.
How should I store leftover sekihan?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze portions tightly wrapped or sealed. Reheat by steaming or microwaving with a damp cover to restore softness.
What is sekihan usually served with?
Sekihan is often served at celebrations with pickles, miso soup, grilled fish, or simple side dishes. It also works well as a bento rice or shaped into rice balls with a little gomashio on top.