Photo: Sekihan (Red Rice with Beans)

Made with black-eyed peas instead of the traditional adzuki beans

Cooking time
40 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 6)

600 g (3 cups (US))

100 g (1/2 cup (US))

a dash

a dash


  1. Wash the black-eyed peas, then boil and drain the liquid. Heat up with about 600 ml (3 cups (US)) of water.
    When the liquid becomes wine colored, pour it into a bowl. Add new water to the peas, and cook the skin peels off.
  2. Take the liquid from (1) and pour into into another bowl from a height of 20 to 30 cm (8 to 12 inches) to aerate.
    Repeat this several times using the 2 bowls to improve the color.
  3. Wash the rice and allow to soak a while in water.
    Drain the water and place the rice in a bowl, then add the cooking liquid from (2) and soak overnight.
  4. Lay out a cloth in a steamer and put in the black-eyed peas and rice (3).
    Cover and steam over high heat.
    Add salt to the water taken from the rice.
  5. Lower the heat every 10 minutes and pour on the liquid from (4).
    Using the edges of the cloth, turn over the rice.
  6. Repeat (5) and steam.
    Spread out the rice and then onto a plate or in a bowl.
    Sprinkle with sesame seeds and salt and serve.