From: japlady@casbah.acns.nwu.edu (Rebecca Radnor)
Subject: Re: Need recipe...
Organization: Northwestern University, Evanston Illinois.
Date: Sun, 23 Aug 1992 19:54:57 GMT

In article <Aug22.082845.18660@yuma.ACNS.ColoState.EDU> ntetsuya@lamar.ColoState.EDU (Nishimura) writes:
>In article <satoell.920821222808@eng.auburn.edu> satoell@eng.auburn.edu (Ellen Ayumi Sato) writes:
>>
>>Greetings!
>>
>>Would anyone have recipe for "okoa" (sp?) -- kind of "pink/light red" rice 
>>with some type of bean ?
>>
>>Thanks for any info!
>>
>>Ellen.
>>
>>	satoell@eng.auburn.edu
>> 
>>B
>
>	What you meant, Ellen, is OKOWA, and actually there are several kinds
>	of okowa.  What you want is also known as seki-han/o-seki-han, 
>	literally "red rice."
>
>	What you need are;
>
>		sweet rice (mochi-gome)
>		red beans (azuki)
>		salt
>		sesami seeds (both black and white)
>
>	and, since I don't have a recipe here, GO AND RUN to the nearest big
>	university library and look for Japanese cooking books.  They should
>	have some.
>
>	Sorry and good luck!   :-)
>
>					Tetsuya Nishimura


Sounds like it's the same stuff as in my book, so here goes.

Ingredients (for 4 persons)
2 1/2 cupps (17 ounces/480 grams) glutinous rice
1/5 cup (40g) azuki beans
1 tablespoon black sesame seeds
2/3 teaspoon salt

1) wash glutinous rice, stirring gently by hand and rinse 3-4 times.  Soak
in water for 2 hours; then drain.

2) put azuki beans in water to cover.  Bring to a boil and drain.  Then add
3 cups (720 ml) water and simmer for 30 minutes on low heat.  Do not
overcook.  Beans should retain a slight hardness.  (pinch bean between
fingers to test) Drain, reserving the red dish water.  Adding water if
necessary, bring the red dish water used for boiling beans to measure 1 3/5
cups (380ml).

3) Put rice, azuki beans and 1 3/5 cups of water used for boiling beans in
heavy saucepan and mix.  Cover with a tight fitting lid and bring to
vigorous boil; then reduce heat to keep water from bubbling out and simmer
10 minutes.  Mix quickly then simmer for a further 10 minutes.  Turn heat
to high for 5 seconds to evaporate excess water and turn off heat.  Then
remove lid to let steam out, mix rice gently with folding motion from the
bottom up.

4) sprinkle with roasted sesame seed and salt

to make roasted sesame seeds and salt:
Roast black sesame seed in a dry skillet over low heat, stirring constantly
to prevent burning.  When seed begin to give off aroma, add salt and roast
together for 5 seconds.  Remove to dish. 

Note:  Roasted sesame seeds and salt help enhance the tast of cooked rice.
It can be sprinkled over rice balls or plain rice in a bowl or in a lunch
box.  Keep in a tightly capped bottle to prevent its getting damp.

This recepie from:
	Japanese Home Style Cooking, published by Better Home Japan
	1-15-12 Shibuya, shibuya-ku
	Tokyo 150, Japan
	copyright 1986

This is my favorite recepie Book.  You can get it in any Large english book
section in Japan, or kinukunia book shop (spelling?) NY, NY.  They'll send
it to you if you charge it to your Credit card.

By the way, a Japanese cup is smaller than an American one, about 3/4 the size.

-- 
Rebecca Radnor                \\ I know everything,
NU Anthroplogy Department     \\ I know nothing
JAP= Jewish.American.Princess \\ I used to put sticks under the back porch 
     & Japan specialist	      \\      and wait for them to petrify.
Newsgroups: soc.culture.japan