Name: Red Rice Wrapped in Oak Leaves (Sekihan)
Yield: Serves four
Cuisine: Japanese
Ingredients: 5 ml/1 tsp salt; 5 ml/1 tsp ground sea salt; 45 ml/3 tbsp sesame seeds (black sesame, if available); 50 g/2 oz/¼ cup Japanese short grain rice; 12 kashiwa leaves (optional); 300 g/11 oz/1½ cups mochigome; 65 g/2½ oz/⅓ cup dried azuki beans

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This sticky rice dish, Sekihan, is cooked for special occasions and takes 8 hours to prepare. Edible Kashiwa (oak) leaves are used when prepared for a boy-child’s festival.

Ingredients

65 g/2½ oz/⅓ cup dried azuki beans
5

Asia
Japan
Main course
Snack
Gluten-free
Vegan

Method

Put the azuki beans in a heavy pan and pour in 400ml/14fl oz/1⅔ cups plus 20ml/4 tsp water.
Bring to the boil, reduce the heat and simmer, covered, for 20-30 minutes, or until the beans look swollen but are still firm. Remove from the heat and drain. Reserve the liquid in a bowl and add the salt. Return the beans to the pan.
Wash the two rices togethe

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Red Rice Wrapped in Oak Leaves

Sekihan

Ingredients

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