Azuki sticky rice (Azuki okowa) from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 132) by Naoko Takei Moore and Kyle Connaughton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • maranelancheran on November 08, 2020

    Short-grain rice, named for its size, is only a tiny bit longer than it is wide. It's not uncommon for medium- and short-grain rice to get combined into the same category, which can make for some confusion. This squat, plump rice cooks up soft and tender, and is known for sticking together and clumping

  • maranelancheran on November 08, 2020

    Sticky rice is also called "sweet rice" because of its taste. It has a sweeter taste than regular white rice, which is why it works so well in dessert recipes. But mainly, it is prized for its chewy and sticky texture.

  • maranelancheran on November 08, 2020

    True mirin, called "hon-mirin," is made by combining steamed glutinous rice, cultured rice (called koji), and a distilled rice liquor. This mixture is allowed to ferment anywhere from two months to several years. (The longer it ages, the darker the color more intense its flavor will be.) While the ingredients generally are the same for rice vinegar but with more sugar. Hence mirin although is very similar to rice vinegar, mirin is sweet and with alcohol that enhances the umami flavor. While the acidity of rice vinegar creates a sour tanginess in the flavoring.

  • maranelancheran on November 08, 2020

    Also sometimes spelled azuki and aduki, adzuki beans are small, red beans originating from China and are popular in Asian cooking. Although they are also simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys

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