[From March Issue 2010]
Ingredients [Serves 2]
- 1 cup (180ml) sticky rice
- 15g azuki (red) beans
- 1 cup water (200ml)
- 100ml water (inc. water used to boil azuki)
- Goma-shio (sesame & salt)
- 1 tsp toasted sesame (black)
- 1/6 tsp salt
- 150g daikon (Japanese radish)
- 15g carrots
- 1/4 tsp salt
- 1 1/2 tbsp vinegar
- 1/2 tbsp sugar
- 1/2 tbsp Japanese liquid soup stock
- a pinch of salt (between your thumb and forefinger)
- 1 tsp white, roasted sesame seeds
Shibu-kiri (lit. “harshness cut down”): boiling and discarding the liquid removes the scum (harsh taste), which causes harshness. The harshness of beans harvested during autumn will increase over time.
- Rinse sticky rice and soak in plenty of water for more than one hour.
- Place azuki (red) beans and plenty of water in a medium pot and boil over a high heat. Simmer for a couple of minutes then drain with a colander (shibu-kiri).
- Put the azuki beans back in the pot with 1 cup water, and let simmer for 20 to 30 minutes until soft (so that the beans can be mashed between your finger).
- Separate the azuki beans from cooked liquid. Add water to the cooked liquid to make 100ml.
- Drain the sticky rice. Once drained thoroughly, place in the rice cooker. Add mixture (4) and azuki beans, then turn on the rice cooker. After the rice is done, mix well.
- Lightly roast the black sesame seeds in a frying pan and add salt.
- Garnish each serving of red bean rice with the salted sesame seeds.
- Cut both daikon radish and carrots into 4cm long julienne strips. (You may cut carrots thinner since they are more colorful than the radish.)
- Sprinkle each with salt (do not mix together or colors will run) and then put the vegetables into separate bowls.
- Briefly stir each bowl then let sit for five to ten minutes so water accumulates.
- Mix together vinegar, sugar, liquid soup stock and salt to make the sweet vinegar.
- Drain all the vegetables then mix in the sweet vinegar.
- Garnish with sesame.