Sekihan: Japanese women's little secret

Are you familiar with Sekihan ? This traditional Japanese dish, whose name literally means "red rice," is much more than just a side dish. Traditionally served during celebrations, it gets its natural ruby color from cooking azuki beans . So yes, mine is very red because I used whole grain black glutinous rice, which is much more nutritious than white glutinous rice: more antioxidants, fiber, iron, and magnesium. Mixed with azuki beans, it's a true nutritional powerhouse, particularly well-suited to the needs of menopause (yes, I know, I've been talking about it a lot lately). Naturally gluten- free , this rice offers a more balanced glycemic index than regular white rice thanks to the fiber and plant-based protein provided by the beans. It's a minimalist and elegant recipe that allows you to take care of yourself while discovering Japanese cuisine.

Preparation time: 15 minutes

Cooking time 40 minutes

Rest time: 12 hours

Total time 12 hrs 55 mins

Cooking method: Ninja Foodi , Traditional

Difficulty: Beginner

Servings: 5

Ingredients

300g of glutinous rice 6 hours)
50g of dried azuki beans (soaked overnight)
Gomasio for serving. (mixture of salt and black sesame seeds)
Wakame (dried seaweed for decoration)

Preparation

1
Rinse the beans and place them in a saucepan with three times their volume of water. Bring to a boil, let it boil for 5 minutes, then discard this first water (this removes the bitterness).
2
Cover again with fresh water and simmer for about 20 to 30 minutes. The beans should be tender but still hold their shape. Important: Do not discard the cooking water; it will color your rice! Let everything cool completely.
3
Drain and rinse the rice until the water runs clear. Drain again.
4
In your rice cooker (or a heavy-bottomed saucepan), add the drained rice and beans. Add the reserved azuki bean cooking water. Top up with fresh water if necessary to reach your usual rice cooking level. (Personally, I always use one cup of water for the rice cooker and one cup of water per cup of rice.)
5
Start cooking. Once finished, let it rest for 10 minutes covered so that the steam finishes swelling the grains.
6
Gently mix with a wooden spatula. Serve warm or at room temperature, generously sprinkled with gomasio and/or wakame seaweed.

Keywords: Sekihan traditional recipe, Japanese red rice, benefits of azuki beans, gluten-free cooking, healthy menopause recipe, healthy Japanese dish, azuki glutinous rice, gomasio benefits, glycemic index of rice, Japanese Zen cuisine.