Sekihan: the traditional Japanese dish that brings good luck

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If you come to think about Japanese food, you’ll probably think of rice and noodles, maybe some soup, definitely some chopsticks. Indeed, you will find that in quite a large number of typical dishes of that country. However, Japanese Cuisine, as the culture itself, comes from a long tradition of minimalism which doesn’t necessarily mean plain. That’s right: less is more in this cuisine that fervently believes in five basic tastes – sweet, salty, bitter, sour, and umami (savory).

Japanese cuisine is traditional at the same time it is innovative and there’s a connection between the ingredients and nature which takes cooking, quite literally, to the next level. That is why many dishes are believed to grant good luck, fortune, and fresh starts.

A tradition of good fortune

If you are looking for both of these, Sekihan is the best option. The name may sound quite complicated, but don’t let it scare you away, this easy red beans and rice recipe could be exactly what you need to kick the year off.

As a good-luck giver, Sekihan is found during osechi ryori, that is Japanese New Year’s food, birthdays, graduations, weddings, and even sports finals if you’re feeling particularly superstitious.

Let’s have Sekihan!

As said, rice can be found in many Japanese recipes. In this particular one, you will need mochigome which is a glutinous rice also known as sweet rice. This ingredient is key, but if you choose to replace it, try to look for a sticky texture rice.

Just a few ingredients and a very easy way to cook this dish, following this recipe you’ll feel like taking a trip to Japan to get some good fortune.

Ingredients:

⅓ cup of adzuki beans (red beans).
5 cups of water (prepare two cups: 1½ and 3½).
2 cups of glutinous rice (mochigome).
1 tbsp of kosher salt.
1 tbsp of black sesame seeds.

Preparation:

Place the fresh red beans in a strainer and rinse them by running them under cold water.
In a large pot, put the adzuki beans and pour 1½ cup of water. Bring this to a boil in medium heat. When it comes to a boil, remove from the heat and drain the beans.
Pour 3 ½ cups of water into the pot and place the beans back. Turn the heat on and once it boils, turn down the heat. Cook the beans for about 25 or 30 minutes, pot covered. At this stage, check if the beans are al dente, i.e.: tender, but not too soft.
Take the pot off the stove to let the adzuki beans cool down. Don’t drain them until they reach room temperature.
When draining the beans, remember to reserve the water. You’ll use it to cook the rice.
As for the rice, you will also rinse it first. Place the sweet rice in a large bowl, add water, gently rinse it and discard the water. Flush the rice several times with tap water until it comes out clear.
In a large pot, place the rice and pour the red water. And a tablespoon of Kosher salt and mix.
On top of the rice, place the adzuki beans, but don’t mix them.
Cover with the lid and cook on medium-high heat for about 10 minutes.
Once it boils, reduce to low heat and simmer for 10 extra min.
Remove from the heat and let it steam for at least twenty minutes.
Uncover and stir the ingredients gently.
Next, the sesame seeds must be toasted on a frying pan for just a minute, stirring them occasionally. Take them off the heat and mix with salt.
In an individual bowl, serve the Sakihan and top the dish with the seeds and salt mix.

Extra tips:

Note that you can also cook this in a rice cooker, if you have one, and the process is quite similar, but you should check the time settings in your device.
For meal-preppers, you can cook and store this meal for up to two days in an airtight container in your refrigerator.

Honor this beautiful culture, try this delicious dish and check this (maybe not so much of a myth) good luck meal for yourself.