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Recipe Name: Sekiban (red-cooked Festival Rice) Submitted by: Administrator
Source: Source Description:
Ethnicity: Japanese Last Modified: 2/24/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 Cup(s) Adzuki beans
1 Pound(s) Japanese sweet rice
1 Teaspoon(s) Black sesame seeds
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Soy sauce
A day before you plan to serve, place the beans in a colander or sieve
& wash them under cold running water. Then transfer them to a 2 qt
pan, cover with 4 cups of cold water & bring to a boil over high heat.
Reduce the heat to its lowest point & simmer the beans uncovered for
45 minutes, until they are tender but still intact. Drain the beans
through a large sieve or colander set over a large mixing bowl.
Reserve the liquid & cover the beans with cold water in another bowl.
Cool to room temperature. Stirring with a large spoon, wash the rice
in a large colander under cold running water until the draining water
runs clear. Drain thoroughly & add the rice to the reserved bean
liquid. Soak for 8 hours or overnight, covered, in the refrigerator.
Drain the rice, discard the soaking liquid & combine the rice and 1 c
beans in a bowl. Steam the rice & beans in an Oriental steamer, or put
them in a colander & set the colander in a large pot filled with 1
1/2" water. Bring the water to a boil over high heat, cover the pan
tightly, & steam for 40 minutes, replenishing the water in the pot if
it boils away. Meanwhile, heat a small skillet over high heat until a
drop of water flicked across its surface evaporates instantly. Add
the sesame seeds &, shaking the pan gently, cook 2 to 3 minutes, until
the seeds are lightly toasted. Transfer the seeds to a small bowl and
toss with 1 ts salt & 1/4 ts soy sauce. Transfer the steamed rice &
beans to a large serving bowl or individual bowls. Serve hot or at
room temperature as a sweet course with kuri fukume-ni. Sprinkle with
the sesame seeds before serving. In Japan sekiban is a festive dish,
served at weddings or birthdays. "Foods of the World" Recipes: The
Cooking of Japan. Time/Life Books. Posted by Earl Cravens File

Nutrition (calculated from recipe ingredients)
Calories: 98
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 582mg
Potassium: 408.3mg
Carbohydrates: 19g
Fiber: 5.6g
Sugar: <1g
Protein: 5.8g

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