📝 About This Recipe
Sekihan is a cherished Japanese dish traditionally served at weddings, birthdays, and festivals to symbolize good fortune and joy. This elegant preparation features chewy short-grain glutinous rice naturally tinted a beautiful crimson hue by the cooking liquid of nutty adzuki beans. Topped with a savory sprinkle of gomashio, it offers a sophisticated balance of earthy sweetness and salty crunch that defines the heart of Japanese celebration.
🥗 Ingredients
The Grains & Legumes
- 2.5 cups Mochigome (Sweet/Glutinous Rice) (short-grain variety is essential for texture)
- 0.5 cups Uruchimai (Regular Short-Grain White Rice) (adds a slight bite to the chewiness)
- 1/2 cup Adzuki Beans (Dried) (ensure they are fresh and not shriveled)
- 4 cups Water (divided for parboiling and soaking)
The Seasoning & Color
- 1 tablespoon Sake (adds depth and shine to the rice)
- 1/2 teaspoon Salt (fine sea salt preferred)
Gomashio Garnish
- 2 tablespoons Black Sesame Seeds (toasted)
- 1 teaspoon Coarse Sea Salt (flaky salt works well here)
👨🍳 Instructions
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1
Rinse the adzuki beans thoroughly under cold water. Place them in a medium saucepan with 2 cups of water and bring to a boil over high heat.
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2
Once boiling, drain the beans immediately and discard the first batch of water; this removes the harsh bitterness (astringency) from the beans.
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3
Return the beans to the pot with 3 cups of fresh water. Bring to a boil, then reduce heat to low. Simmer for 18-22 minutes until the beans are cooked through but still firm to the touch (al dente). They must not burst open.
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4
Place a bowl under a colander and drain the beans, reserving the dark red cooking liquid. This liquid is the 'natural dye' for your rice.
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5
Using a ladle, scoop up the red liquid and pour it back into the bowl several times. This aeration process deepens the red color through oxidation.
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6
Combine the mochigome and regular white rice in a bowl. Wash the rice by swirling in cold water and draining until the water runs mostly clear. Drain in a fine-mesh sieve for 15 minutes.
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7
Place the drained rice into your rice cooker bowl. Add the sake and the 1/2 teaspoon of salt.
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8
Add the reserved red bean liquid to the rice. If the liquid doesn't reach the '3-cup' mark on your rice cooker (or roughly 2.5 cups of total liquid), add plain water until it reaches the correct level.
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9
Let the rice soak in the red liquid for at least 30 minutes (up to 2 hours) to ensure even coloring and a perfect chewy texture.
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10
Gently scatter the cooked adzuki beans over the top of the rice. Do not stir them in, as this can lead to uneven cooking or smashed beans.
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11
Set your rice cooker to the 'Sweet Rice' or 'Mochi' setting. If you don't have one, the regular setting works, but the texture may be slightly softer.
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12
While the rice cooks, prepare the gomashio. Toast black sesame seeds in a dry pan until fragrant, then lightly crush them with the coarse salt using a mortar and pestle.
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13
Once the rice cooker clicks to 'warm,' let the rice steam undisturbed for 10-15 minutes. This is crucial for the final texture.
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14
Open the lid and use a rice paddle to gently 'fold' the rice and beans together using a cutting motion to avoid mashing the grains.
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15
Scoop into bowls and finish with a generous sprinkle of the homemade gomashio.
💡 Chef's Tips
Be careful not to overcook the adzuki beans in the first stage; they should be firm enough to withstand the second round of cooking with the rice. If you don't have a rice cooker, you can steam the rice in a bamboo steamer lined with cheesecloth for a more traditional, firmer texture. Always use a mix of glutinous and regular rice if you prefer a less 'sticky' result; 100% glutinous rice can be very heavy. To get the most vibrant red color, ensure you aerate the bean liquid well while it is still warm. Leftovers freeze beautifully—wrap individual portions in plastic wrap while still warm to retain moisture.
🍽️ Serving Suggestions
Serve alongside a piece of Salt-Grilled Salmon (Shioyaki) for a classic balanced meal. Pair with a clear dashi-based soup (Osumashi) containing mitsuba and tofu. Accompany with a side of Tsukemono (Japanese pickles) like Takuan or pickled plum to cut through the richness. Enjoy with a cup of hot Genmaicha (brown rice green tea) to complement the toasted sesame notes. For a full celebratory spread, serve with Tempura and a small dish of simmered vegetables (Chikuzenni).