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Sekihan Made In A Rice Cooker Recipe

Sekihan Made in a Rice Cooker Recipe
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Prepare the ingredients before making Sekihan Made in a Rice Cooker in your home. Then, follow these steps below to serve Sekihan Made in a Rice Cooker for your family or friends.

Ingredients: Sekihan Made in a Rice Cooker

  • 540 ml Mochi rice
  • 80 grams Dried adzuki beans
  • 800 ml Water
  • 1/2 tsp Salt
  • 1 Black sesame seeds and salt

How to Make Sekihan Made in a Rice Cooker

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Sekihan Made in a Rice Cooker in your home by yourself.

    Step 1
  • Rinse the mochi rice and drain the excess water in a sieve.
  • Step 2
  • Place the washed adzuki beans in a pot, pour water until the beans are covered completely, and turn on the heat (there's no need to soak the adzuki beans beforehand, start cooking the beans as-is).
  • Step 3
  • Once the water comes to a boil, cook them for 2-3 minutes, and strain to get rid of the scum.
  • Step 4
  • Return the adzuki beans to the pot, add 800 ml of fresh water, and turn on the heat. When it comes to a boil, turn down the heat to low, cover with a lid, and simmer for about 30 minutes.
  • Step 5
  • Once the adzuki beans become tender enough that they can be easily crushed between your fingers, separate the adzuki beans from the water they were boiled in.
  • Step 6
  • Cover the adzuki beans with plastic wrap to prevent them from drying out.
  • Step 7
  • Expose the boiled water (that the adzuki beans were boiled in) to air and promote oxidization by scooping up the water with a ladle and pouring it back into the bowl from a high place.
  • Step 8
  • When the boiled water cools down, put the glutinous rice in the rice cooker, and pour in the boiled water until it reaches the 3-cup line for okowa. Add salt and the adzuki beans and let it sit for about 30 minutes.
  • Step 9
  • Once it's finished cooking, loosen up the rice and mix well. Serve it up with black sesame seeds and salt (gomashio) on top.
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