Japanese Sweet Rice with Red Bean

Instructions

1. Prepare the azuki beans
   Rinse the azuki beans thoroughly in cold water. Place in a large pot with 4 cups of water and bring to a boil. Once boiling, drain the water and refill with 4 cups of fresh water. Add 1 tablespoon of salt, bring to a boil again, then reduce heat and simmer for about 45 minutes or until beans are tender but not mushy.
2. Make the cooking liquid
   Once the beans are cooked, drain but reserve 2 cups of the cooking liquid. This reddish liquid will give the rice its characteristic color. Add the sugar, 1 teaspoon salt, sake, and mirin to the reserved liquid and stir until sugar dissolves completely.
3. Prepare the rice
   Drain the soaked glutinous and white rice mixture. Place in a heavy-bottomed pot or rice cooker. Add the sweetened bean cooking liquid. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. If using a rice cooker, simply start the cooking cycle.
4. Steam to perfection
   Once the rice has absorbed all the liquid, turn off the heat but keep the lid on. Let the rice steam for an additional 15 minutes to fully cook and become tender and sticky.
5. Add the beans
   Reserve about 1/4 cup of the cooked beans for garnish. Gently fold the remaining cooked beans into the hot rice, being careful not to mash the beans or make the rice mushy. The goal is to distribute the beans evenly throughout the rice.
6. Serve with care
   Transfer the red bean rice to a serving dish. Sprinkle with the reserved azuki beans and toasted black sesame seeds. Sekihan is traditionally served at room temperature but can be enjoyed warm as well.