Azuki Meshi (Rice With Red Beans)

Mrs. Kyuro Okazaki

Servings 8

• 4 cups rice
• 1 cup azuki
• 2 tablespoons sake
• 2½ teaspoons salt
• ½ teaspoon gourmet powder

Wash and soak rice at least 1 hour.

Wash azuki; add enough water to cover and bring to boil. Remove scum from top and add some cold water. Repeat process three times. Always have 4 cups liquid when cooking azuki. Cook slowly for about 40 minutes. Turn off heat and let stand for about 30 minutes. Drain and keep the stock. Try to keep the beans from breaking.

Combine 4⅛ cups azuki stock (if not enough stock, add water), salt, sake, and gourmet powder and bring to a boil. Mix well-drained rice, 2½ cups cooked azuki and add to the boiling stock.

When it comes to a boil, turn heat low, and steam 30 minutes. Serve hot.