Sweet Azuki Spooned over Sticky Rice

Warm sticky rice, glossed with vinegar and sugar, is mounded soft and crowned with sweet azuki paste, sesame, and ginger. It echoes the vinegared rice Genzo portioned before the clerks arrived in Vinegar Rice at the Wharf.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 3g fiber

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Ingredients

• 3/4 cup uncooked short-grain rice
• 1 cup water for rice
• 1 cup canned azuki red bean paste
• 3 tbsp sugar
• 1 tsp rice vinegar
• 1/4 tsp salt
• 2 tsp roasted sesame seeds
• 1 (green part only) scallions
• 1 tsp grated fresh ginger

Instructions

1. 1Cook short-grain rice with water until very soft and sticky, about 20 minutes. Stir in rice vinegar, sugar, and salt while still warm.
2. 2In a small saucepan combine canned azuki paste with remaining sugar and a splash of water; warm over low heat for 5 minutes until glossy and spoonable.
3. 3Mound the warm sticky rice into two small bowls, pressing a shallow well in the center with a spoon.
4. 4Spoon warm sweetened azuki into the center of each rice mound, sprinkle with roasted sesame seeds, a few thin slices of scallion greens, and a tiny pinch of grated ginger. Serve warm.