Instapot Sekihaun (Japanese Rice and Beans)

 

Sekihaun is a celebratory rice dish from Japan that we fell in love with while living in Tokyo for many years. This is a great Instapot recipe that I found from Chopstick Chronicles. Thank you Chopstick Chronicles! 

• Ingredients:
• 2  cups of glutinous rice
• ▢ 1/4  cup Azuki beans (I like to soak my beans for a couple of hours)
• ▢ 2  ½ cups water
• ▢ 1  tsp  salt


• ▢ Black sesame to sprinkle

    Instructions:

• 1.  Wash the 1/4 cup Azuki beans and drain out the water.
• 2.  Add 2 1/2 cups of water and the Azuki beans to Instapot.
• 3.  Close and lock the lid and set the Instapot.
• 4.  Press "Pressure Cook" then use the + or - button to set 10 minutes.
• 5.  Press "Pressure Level" button to set "Low Pressure".
• 6.  While pressure cooking the Azuki beans, wash
• the glutinous rice and drain the water.
• 7.  When the pressure cooking time is up, release
• the pressure instantly, by pressing "Cancel" on the 
• front panel and then turning the steam release 
• on the lid to "Venting" position. 
• 8. Open the lid and scoop up the water with a
• ladle and pour it back in. Continue this step a
• few times to make sure the color comes out 
• later in the rice.
• 9.  Add the washed rice and the salt. Close and lock
• the lid and set the Instantpot.
• 10.  Press "Pressure Cook" then use the + or - button
• to set 3 minutes and press "Pressure Level" button
• to set "low".
• 10.  When time is up, let the Instapot continue to cook
• using the cooker's residual heat and steam by pressing
• "Cancel" and wait for the pressure to come down naturally
• (takes about 20 minutes).
• 11.  Once all the pressure has released, stir the rice (without
• over-mixing or mashing) then sprinkle black sesame seeds
• on top and serve. 

Easy Blender Hollandaise Sauce

After searching for a good hollandaise sauce recipe that had ingredients that you could find in your own kitchen, I found this recipe on Simply Recipes. It is quick and easy. Than you Simply Recipes.

Easy Blender Hollandaise Sauce

PREP TIME10 mins

COOK TIME5 mins

TOTAL TIME15 mins

SERVINGS4 to 6 servings

YIELD1 cup

Ingredients

• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
• 3 egg yolks (see how to separate eggs)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)

• Method

  1. Melt the butter: 

     Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
  2. Blend egg yolks, lemon juice, salt, until lightened in color: 

     Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

     The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Lower blender setting, slowly drizzle in melted butter: 

     Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.

     Continue to blend for another couple seconds after the butter is all incorporated.
  4. Adjust salt and lemon juice to taste: 

     Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.

     If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

     Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so.