Placeholder Image

Subtitles section Play video

  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s cook the azuki beans.

  • Rinse the azuki in a bowl of water thoroughly.

  • Drain with a mesh strainer

  • Measure out 500 to 600 ml of water and add the washed azuki beans.

  • Turn on the burner and bring it to a boil on medium heat.

  • When it begins to boil, reduce the heat to low.

  • Gently simmer the beans to avoid breaking the bean skins.

  • Cover with a lid and cook the azuki for 25 to 30 minutes

  • until the beans soften.

  • Uncover

  • and remove the foam with a mesh strainer.

  • Take out one bean using a slotted spoon

  • and press it with your fingers to see if it’s soft enough.

  • Turn off the burner

  • and strain the azuki in a mesh strainer.

  • Place the strainer onto a plate

  • and cool the azuki broth in a bowl.

  • Let’s prepare the mochigome, sweet rice.

  • To save time, lightly rinse the mochigome in a bowl of water

  • and drain with a mesh strainer.

  • Then, gently rinse the rice under running water.

  • Be careful not to split the rice grains.

  • Drain the rice thoroughly with the strainer

  • and place the mochigome into a pot.

  • Now, measure the azuki broth with a measuring cup.

  • The broth should be equal in volume to the sweet rice

  • so add the extra water to compensate.

  • Dissolve the salt in the broth completely with a spatula.

  • Then, pour it over the rice while distributing it evenly with the spatula.

  • Place the azuki beans onto the rice and distribute evenly.

  • Cover with a lid and turn on the burner to medium heat.

  • Make sure to spend about 5 minutes to slowly bring it to a boil.

  • When it comes to a rolling boil,

  • reduce the heat to low

  • and simmer for 12 minutes.

  • Do not remove the lid while cooking.

  • If the heat is too strong, it will smell like burning.

  • In that case, quickly reduce the heat to the lowest possible level

  • and continue to cook for at least 10 minutes.

  • Now, turn off the burner.

  • Chef strongly recommends to let it sit for 10 minutes before opening.

  • The remaining heat will cook the rice completely during this steaming process.

  • Now, remove the lid and let’s serve the sekihan.

  • Wet a rice paddle with water

  • and lightly mix the sekihan by turning it over,

  • allowing the excess moisture to evaporate.

  • Place the sekihan into a rice bowl

  • and sprinkle on the black sesame seed and salt to taste.

  • The ratio between the rice and the azuki broth depends on the type of pot you use.

  • If you use a rice cooker, follow the instructions for the product.

  • Sweet rice tends to burn easily compared to regular rice

  • so make sure to follow the cooking time.

  • Good luck in the kitchen!

Hi, I'm Francis,

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B2 rice strainer broth heat mesh boil


  • 30 9
    阿多賓 posted on 2013/09/19
Video vocabulary