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Sekihan Azuki Bean Rice

Sekihan Azuki Bean Rice

  • Recipe parson20160119 26781 hqf99x Serves 1
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Learn how to make a Japanese holiday favourite with this sekihan azuki bean rice recipe. Made with glutinous mochi rice and azuki beans, sekihan is filling, full of fibre and 100% vegetarian. The auspicious azuki beans and cheerful pink colour of sekihan is what makes it ideal for enjoying during high days and holidays, but it also makes a great seasonal autumn treat or bento filler.


• 60g mochi rice
• 8g azuki beans
• 40ml water
• 0.4g salt

• 1 sweet chestnut
• 2 daikon slices
• 2ml vinegar
• 0.8g sugar
• 4ml mirin
• 5ml soy sauce

How To Prepare

  1. Wash the azuki beans and leave to soak overnight. If you’re using canned or pre-prepared beans, check the packaging as you may be able to skip this step.

  2. Wash the mochi rice and leave it to soak in water for 1 hour. If the weather is very hot or very cold, you may have to adjust the time a little bit shorter or longer.

  3. Now let’s parboil the azuki beans. Add the beans to a pan of water and bring to the boil. When the water begins to simmer, change out the water and bring to the boil again. Do this 3 more times.

  4. Add the mochi rice to your rice cooker or a heavy bottomed pan, along with 40ml of water and the salt, then mix together well. Sprinkle the azuki beans on top. If you’re using a pan, simmer for 20 minutes then leave to sit for 20 minutes.

  5. While the rice is cooking, make the daikon pickles. Using a bento cutter, cut out shapes from your daikon. Mix together the vinegar, sugar, mirin and soy sauce, and drizzle onto the daikon. Leave to sit for about 45 minutes.

  6. When the rice is done, serve it up and decorate with your daikon shapes and the sweet chestnut.

Ingredients20160119 26781 1qjvetq