Emi Kazuko, Yasuko Fukuoka

Red Rice Wrapped in Oak Leaves

Sekihan

banner
Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
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

Method

  1. Put the azuki beans in a heavy pan and pour in 400ml/14fl oz/1⅔ cups plus 20ml/4 tsp water.
  2. 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.
  3. Wash the two rices togethe