Shortcut Sticky Rice Food

SEKIHAN (RED BEAN STICKY RICE)

Steps:

• The day before (or at least 4 hours before) you make sekihan, cook the beans and soak the rice in the red bean-cooking liquid (through Step 4): In a small saucepan, combine the dried beans and 2 cups water. Bring to a boil, then cook for 1 minute. Strain the beans, discarding the water.
• Return the beans to the saucepan, add 2 cups water, cover loosely, and bring to a simmer over high heat. Reduce the heat as needed to simmer the beans for 30 minutes.
• Drain the beans, pouring the rusty-red cooking liquid into a large nonreactive bowl or container. Using a ladle, scoop up the liquid and pour it back into the bowl several times to brighten the color by incorporating air. Transfer beans to a plate to cool; cover with a damp cloth and refrigerate.
• Using a fine-mesh strainer set over a bowl, rinse the rice in several changes of cool water, until the water runs almost clear (washing away the bran makes the cooked rice shiny and sticky); drain rice. Add the rice to the reserved bean-cooking liquid, cover, and soak overnight (or at least 4 hours) in a cool place.
• The next day (or at least 4 hours later), steam the rice: You can use a Japanese steamer pot, or a metal or bamboo steamer that fits in a wok or pot. Fill the pot or wok with plenty of water, but not so much that the water will touch the rice. Line the steamer with a piece of cheesecloth or muslin big enough to fold over the rice (about 24 inches). Drain rice, reserving the liquid. Transfer rice to the cloth-lined steamer, and put pre-cooked beans on top. Fold the cloth loosely over the rice and beans, and close the lid.
• Steam over high heat for 10 minutes, then turn off the burner, and open the lid and cloth. Spoon about 2 tablespoons of the reserved liquid over the rice. Use the cloth to gently fold the rice over on itself, incorporating the beans, and then shake it back into a somewhat even layer. Replace the cloth and lid; repeat Step 6 two more times (steaming for a total of 30 minutes).
• Turn the heat to high and cook until steam comes out steadily, about 3 minutes, then remove from heat, and leave covered for 10 minutes. Transfer sekihan to a lacquerware box, or other special serving container.
• Heat a frying pan over medium-high, then toast the sesame seeds, stirring constantly, until fragrant, 30 seconds to 1 minute. Transfer to a bowl and mix with salt (this is called goma-shio); set aside.
• Serve sekihan at room temperature, with goma-shio for sprinkling on individual portions. Leftovers can be shaped into onigiri (rice balls) and rolled in goma-shio.

SHORTCUT STICKY RICE

Steps:

• Mix the ingredients together in a saucepan and bring to a boil, stirring frequently.
• When it turns milky, cover, turn to low and cook for 20 minutes.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.