Easy Rice Cooker Sekihan Recipe: Authentic Japanese Red Bean Rice

Sekihan (Japanese Azuki Red Bean Rice)

Sekihan is a traditional Japanese dish made of glutinous rice steamed with azuki beans. The beans naturally dye the rice a beautiful celebratory pink. Because red is believed to ward off evil spirits in Japan, Sekihan is the go-to dish for life’s major milestones.

🗾Tradition & Health

Celebrations: Regularly served during New Year’s, Shichi-Go-San, weddings, and 60th birthdays (Kanreki).
Nutritional Powerhouse: Azuki beans are packed with protein, B vitamins, iron, and potassium.
Health Benefits: They contain saponins (which have diuretic properties and help manage blood lipids) and high levels of dietary fiber and polyphenols.

🫘Important Facts About Sekihan

Is it a dessert? People often mistake Sekihan for a sweet dish, likely because azuki beans are frequently used in sweet bean paste (Anko). However, Sekihan is actually a savory dish with a subtle hint of salt.
Does it contain food coloring? No! When made at home, the beautiful pink hue comes naturally from the liquid used to boil the beans. It is gluten-free and dye-free, making it an excellent healthy option for parties and celebrations.

Troubleshooting: Common Mistakes & How to Avoid Them!

While Sekihan (Red Rice) was traditionally made using a steamer, modern rice cookers make the process much easier and more reliable. However, to ensure perfect results, please keep these key points in mind:

✏️Texture: Too Mushy or Too Hard

The Cause: Incorrect water ratio or over-soaking. Glutinous rice (mochi rice) becomes mushy much faster than regular white rice. While standard rice benefits from a 30-minute soak, glutinous rice is best cooked immediately after washing.
The Solution: If your rice cooker has an “Okowa” (Sticky Rice) setting, use it! Always measure your water precisely according to that specific scale.

✏️Beans: Cracking or Falling Apart

The Cause: Boiling the beans too vigorously or for too long during the prep stage.
The Solution: Cook the azuki beans until they are “Al Dente” (slightly firm to the bite). They will finish softening to the perfect texture inside the rice cooker.

Ingredients (8 Servings); Sekihan

Glutinous Rice (Mochi-gome): 500g
Short-grain White Rice: 40g
Azuki Beans: 80g
Frozen Chestnuts: 100g (optional but delicious)
Salt: 8g
Cooking Liquid: 500ml (A combination of the bean poaching water + fresh water)
Garnish: Sesame salt (Gomashio) furikake

Sekihan Cooking Instructions

Prep the Rice: Wash both types of rice together until the water runs clear. Drain in a colander and set aside.
The First Boil: Place azuki beans in a pot with plenty of water. Bring to a boil, simmer for 5 minutes, then drain and discard the water (this removes the harsh bitterness).
Simmer the Beans: Return the beans to the pot with 500ml of fresh water. Simmer on low heat for 20–30 minutes until the beans are cooked but still firm (not mushy).
Save the Color: Separate the beans from the cooking liquid. Do not discard the liquid! This is what colors your rice.
Measure the Liquid: Take the bean liquid and add enough fresh water to bring the total volume to 500ml.
Set the Rice Cooker: Place the drained rice, salt, and the 500ml of colored liquid into the rice cooker. Stir well.
Top it Off: Place the cooked azuki beans and frozen chestnuts evenly on top of the rice.
Cook: Use the “Regular” rice setting (avoid “Quick Cook” to ensure the azuki beans softens properly).
Finish: Once cooked, fluff the rice gently with a paddle. Serve with a sprinkle of sesame salt.

⚠️ Note: Some rice cookers have specific settings for “Mixed” or “Sticky” rice. Please check your manual to ensure your model is compatible with beans and glutinous rice.

Nutrition Facts; Sekihan

Nutrient	Total Value (8 Servings)
Calories	2,245 kcal
Protein	54.5g
Total Fat	10.7g
Carbohydrates	502.4g
Salt Equivalents	9.2g

[!NOTE] These values are for the entire batch. Per serving, this dish provides approximately 280 kcal and 6.8g of protein, making it a wholesome and energy-rich choice for any celebration.

Hungry for More? Now that you’ve mastered Sekihan, why not expand your repertoire?

✨ Explore more chewy Mochi Rice favorites [How to Cook Perfect Japanese Sticky Rice (Mochigome)]
🫘 Discover the versatile world of Azuki recipes [About Red beans and Anko (red bean paste)]
📖Related Link: Read the Japanese version of this article here! [お祝いで食べたい「赤飯」の作り方。炊飯器で失敗しない黄金比レシピ]

#もち米 #おこわ #モチモチ #蒸し料理 #おうちごはん #StickyRice #GlutinousRice #JapaneseFood #TraditionalCooking

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!