My favorite autumn donabe rice dish
Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)
4 - 5
- generous 1/3 cup (90 ml) dry azuki (red) beans, rinsed
- 1 1/2 rice-cups (270 ml) short grain rice, rinsed and drained
- 1 rice-cup (180 ml) sweet rice (mochi rice), rinsed and drained
- 2 cups minus 2 teaspoons (470 ml) water
- 2 tablespoons mirin
- 1 1/4 teaspoons salt
- 8 oz (240 g) Japanese sweet potato (satsuma-imo), peeled and cut into 1/3" (8 mm) cubes
- Soak the sweet potato in cold water for 5 minutes as soon as it's cut. Drain and set aside.
- Combine the azuki beans with 4-5 times as much water in a medium pot and set over medium-high heat. Turn down the heat to simmer. Simmer for 3 minutes and drain.
- In the same pot, combine the drained beans with 4-5 times as much (new) water, then set over medium-high heat. Bring to a boil, and reduce the heat to simmer. Cook for about 30 minutes or until the beans are barely tender. Drain and let them cool down completely. (You can pre-cook the azuki beans up to 2 days in advance and keep refrigerated.)
- In “Kamado-san”, combine both kinds of rice with the water, mirin, and salt. Add the cooked azuki beans and sweet potato cubes. Let the rice soak for 20 minutes.
- Cover “Kamado-san” with both lids and cook over medium-high heat for 13-15 minutes, or cook until 2-3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Uncover and gently toss the rice mixture with a rice paddle.
- This rice dish is also excellent as onigiri (rice balls) for a picnic.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml