Receta Sekiban (Red Cooked Festival Rice)
| Raciónes: 6 |
Ingredientes
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Direcciones
- A day before you plan to serve, place the beans in a colander or possibly sieve & wash them under cool running water. Then transfer them to a 2 quart pan, cover with 4 c. of cool water & bring to a boil over high heat. Reduce the heat to its lowest point & simmer the beans uncovered for 45 min, till they are tender but still intact.
- Drain the beans through a large sieve or possibly colander set over a large mixing bowl. Reserve the liquid & cover the beans with cool water in another bowl. Cold to room temperature.
- Stirring with a large spoon, wash the rice in a large colander under cool running water till the draining water runs clear. Drain thoroughly & add in the rice to the reserved bean liquid. Soak for 8 hrs or possibly overnight, covered, in the refrigerator.
- Drain the rice, throw away the soaking liquid & combine the rice and 1 c beans in a bowl.
- Steam the rice & beans in an Oriental steamer, or possibly 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 min, replenishing the water in the pot if it boils away.
- Meanwhile, heat a small skillet over high heat till a drop of water flicked across its surface evaporates instantly. Add in the sesame seeds &, shaking the pan gently, cook 2 to 3 min, till the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1 tsp salt & 1/4 tsp soy sauce.
- Transfer the steamed rice & beans to a large serving bowl or possibly individual bowls. Serve warm or possibly 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 possibly birthdays.