Sekihan (Japanese Red Bean Rice)

Start by washing 40 g dry adzuki beans and remove any broken beans, then pour them into a saucepan. Fill with water until the beans are covered by about 2cm and bring to a boil over medium heat.

Boil for 10 minutes, then reduce the heat to low and simmer for 5 minutes.

Take the pan off the heat, then drain and discard the cooking water. This step will remove any astringency.

Return the beans to the pot and add 750 ml water. Place a lid on top and bring to a boil, then reduce the heat to medium-low and simmer for 40-50 minutes or until soft enough to crush between your fingers. Check regularly and top up with more water if necessary.

Be careful not to overcook the beans. Once they're tender, separate them and reserve 350ml of the cooking water. If there isn't enough, top up with cold water.

Add 1 tsp salt, ½ tsp sugar and ½ tbsp sake to the water and mix until dissolved. Leave to cool completely, it must not be warm when we start cooking the rice.

Pour 300 g glutinous rice (mochigome) into a bowl and fill with water. Gently wash and drain the water. Repeat 3 times.

Transfer the rice to your cooking pot and add the cooled adzuki bean cooking water. Shake the pot to flatten the rice, then sprinkle the cooked adzuki beans over the top (do not mix).

Cover the pot with a tight-fitting lid and place it on the stove. Heat on medium and bring to boil. Boil for 1 minute, then reduce the heat to low and simmer for 7 minutes. Do not remove the lid at any point.

Blast the heat on high for 10 seconds, then turn off the stove. Leave to steam with the lid on for 15 minutes. Steaming is a vital part of the recipe and cannot be skipped or rushed, so make sure not to remove the lid before it has finished steaming.

Once it's finished steaming, remove the lid and gently mix with a rice paddle.

Divide between serving bowls and sprinkle each portion with black sesame seeds and sea salt. Enjoy!