A creamier version of the Japanese classic, ideal for chilly weather.
o-seki-han, Japanese red sticky rice.
I had that velvety broth from boiling azuki red beans.
So I have added it to the rice cooker with brown rice. Roughly, I’ve doubled the amount of liquid and cooked on Chinese okayu (congee) rice porridge mode. I’ve added a few beans too of course.
This amount of sauce was left when I opened.
Oishiso ! I want to eat it like that.
Flavoring are natural sea salt and freshly roasted sesame seeds.