Sekihan (Red Rice with Beans)
Made with black-eyed peas instead of the traditional azuki beans
40min+
339kcal
200mg
- Nutrition facts are for one serving.
- Time to soak rice is not included in the cooking time.
Ingredients(Servings: 6)
Directions
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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.
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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.
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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.
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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.
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Lower the heat every 10 minutes and pour on the liquid from (4). Using the edges of the cloth, turn over the rice.
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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.
Glossary
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