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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, combine beans and water; bring to a boil. | 2. Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked. | 3. Cool to room temperature. | 4. Drain beans, reserving the liquid. | 5. Mix the beans, drained rice and water with 3 tablespoons of the bean's cooking liquid. | 6. Cook in rice steamer in the usual manner. | 7. Spread the cooked beans and rice into a decorative shallow dish or laquer tray. | 8. Sprinkle with the sesame seeds, garnish and serve. | 9. If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. | 10. Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. | 11. The rice has already been soaked, so it needs less water to cook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
adzuki bean	1/2	cup		324.065	61.9565	19.572	0.522
glutinous rice	3	cups	rinsed soaked drained	2053.5	453.324	37.7955	3.0525
water	3 1/2	cups		0.0	0.0	0.0	0.0
sesame seed	1	tablespoon	dry-roasted	85.5	3.9285	2.6715	7.2
watercress				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.