• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sekiban (Red-Cooked Festival Rice)

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Rice, Japanese

 Ingredients List

  • 2 c Adzuki beans
  • 1 lb Japanese sweet rice
  • 1 ts Black sesame seeds
  • 1 ts Salt
  • 1/4 ts Soy sauce


A day before you plan to serve, place the beans in a colander or
sieve & wash them under cold running water. Then transfer them to a 2
qt pan, cover with 4 cups of cold water & bring to a boil over high
heat. Reduce the heat to its lowest point & simmer the beans
uncovered for 45 minutes, until they are tender but still intact.

Drain the beans through a large sieve or colander set over a large
mixing bowl. Reserve the liquid & cover the beans with cold water in
another bowl. Cool to room temperature.

Stirring with a large spoon, wash the rice in a large colander under
cold running water until the draining water runs clear. Drain
thoroughly & add the rice to the reserved bean liquid. Soak for 8
hours or overnight, covered, in the refrigerator.

Drain the rice, discard the soaking liquid & combine the rice and 1 c
beans in a bowl.

Steam the rice & beans in an Oriental steamer, or 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 minutes, replenishing the water in the pot if it boils

Meanwhile, heat a small skillet over high heat until a drop of water
flicked across its surface evaporates instantly. Add the sesame
seeds &, shaking the pan gently, cook 2 to 3 minutes, until the seeds
are lightly toasted. Transfer the seeds to a small bowl and toss
with 1 ts salt & 1/4 ts soy sauce.

Transfer the steamed rice & beans to a large serving bowl or
individual bowls. Serve hot or 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 birthdays.

"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.

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