Sekihan (Steamed Azuki Rice)

Mrs. Robert Char

Servings 8 – 10

• 4 cups mochi rice
• 1 cup azuki

Cook azuki following directions given in azuki meshi. Wash mochi rice, drain, and soak overnight in azuki stock. Drain rice, add 2½ cups cooked azuki and mix well. Lay a piece of cheese cloth on the rack of the steamer, spread the rice-azuki mixture on the cloth and steam. Baste every 10 or 12 minutes with the azuki stock to give color to the rice. Steam 45-60 minutes until rice is cooked. Serve with goma jio (sprinkled on rice as desired).

Goma Jio:

• 1 tablespoon goma
• 1 tablespoon salt
• ¼ teaspoon gourmet powder

Pan broil goma and grind slightly. Add salt and gourmet powder.

VARIATION: 3 cups mochi rice and 1 cup plain rice instead of all mochi rice. Makes lighter sekihan. Wash and add plain rice before steaming.