All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Azukigayu / rice porridge with azuki beans

Slightly salty porridge with the soft sweetness of azuki.


(Serves 2-3)

100 cc rice
2-3 tbsp (25-30 g) azuki beans 
400-500 cc water (for rice)
300 cc water (for azuki)
1/4-1/3 tsp salt
1 mochi rice cake (optional)


Cook azuki beans.
In a pot, put azuki and plenty water to cover beans, and bring to boil.

Drain, put 300 cc water (2-3 cm higher than azuki surface), and simmer covered on very low heat for 30-40 minutes until azuki is somewhat tender. 

Separate azuki and cooking liquid (save 2-3 tbsp liquid for cooking rice).


Wash and soak rice for at least 30 minutes.
When ready to cook, drain, add water and azuki cooking liquid, and bring to boil.

Skim, add salt, go over the bottom with a spoon once, cover, and simmer on low heat for 40 minutes.

If water goes down to the level of rice, add more water to keep rice grains immersed.


Meanwhile, cut mochi into 6 or 8 pieces.


Add azuki and mochi, and simmer until mochi is soft, about 5 minutes.

Ready to serve.

  • Azuki can be cooked in advance, up to a few days ahead.
  • Soaking azuki overnight can reduce cooking time significantly, and azuki will be done when rice is finished soaking.
  • Soaking rice can be skipped if in a hurry.

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