Sekihan

Sekihan is a traditional Japanese dish made with glutinous rice and adzuki beans, celebrated for its auspicious red color. This Kosher version maintains the authentic flavors while ensuring it meets dietary requirements.

Ingredients

• Glutinous rice - 1 cup (200 g)
• Adzuki beans - 1/2 cup (100 g), dried
• Water - 2 cups (500 ml) for cooking rice
• Salt - 1/2 teaspoon (3 g)
• Sesame seeds - 1 tablespoon (9 g), toasted
• Soy sauce - 1 tablespoon (15 ml), Kosher
• Scallions - 1 tablespoon (5 g), finely chopped for garnish

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. In a separate pot, rinse the adzuki beans and soak them in water for at least 1 hour, then drain.
3. In a pot, add the soaked adzuki beans and cover them with fresh water, bringing it to a boil. Reduce heat, cover, and simmer for about 45 minutes until tender. Drain and set aside.
4. In a rice cooker or a pot, combine the soaked glutinous rice and 2 cups of water. Add a pinch of salt. Cook according to rice cooker instructions or bring to a boil on the stovetop, then cover and reduce heat to low and cook for about 20 minutes.
5. After the rice is cooked, gently fold in the cooked adzuki beans, being careful not to mash them, and steam for an additional 10 minutes to allow the flavors to meld.
6. Once done, remove from heat and let it rest for 5 minutes. Serve warm, garnished with toasted sesame seeds and chopped scallions.
7. Drizzle with Kosher soy sauce before serving if desired.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding in digestion.
• Good source of plant-based protein, beneficial for muscle repair and growth.

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