Name: Brown Rice and Red Bean Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: Water 680 ml (23 fl oz); Sake 1 Tbsp; Kelp (dashi kombu) 5 x 5-cm (2 x 2-in), wiped with a wet cloth; Salt (optional) 1½ tsp; Japanese short grain brown rice 400 ml (13½ oz), washed; Japanese red beans (adzuki) 50 g (1⅔ oz); Toasted black sesame seeds (optional) 2 Tbsp

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Brown rice is unpolished rice and is an excellent source of iron, magnesium, vitamins, protein and fibre. Since the bran is still attached to the grains, it needs to be soaked in water for several hours to soften. I love the earthy flavour of brown rice but some people simply do not enjoy the taste of it. To make it more appealing to those who don’t like brown rice, I cook it with red beans. Red beans are also a good source of nutrients. Studies have shown that eating red beans may help low