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1
Rinse the mochi rice and drain the excess water in a sieve.
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2
Place the washed adzuki beans in a pot, pour water until the beans are covered completely, and turn on the heat (there's no need to soak the adzuki beans beforehand, start cooking the beans as-is).
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3
Once the water comes to a boil, cook them for 2-3 minutes, and strain to get rid of the scum.
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4
Return the adzuki beans to the pot, add 800 ml of fresh water, and turn on the heat.
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5
When it comes to a boil, turn down the heat to low, cover with a lid, and simmer for about 30 minutes.
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6
Once the adzuki beans become tender enough that they can be easily crushed between your fingers, separate the adzuki beans from the water they were boiled in.
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7
Cover the adzuki beans with plastic wrap to prevent them from drying out.
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8
Expose the boiled water (that the adzuki beans were boiled in) to air and promote oxidization by scooping up the water with a ladle and pouring it back into the bowl from a high place.
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9
When the boiled water cools down, put the glutinous rice in the rice cooker, and pour in the boiled water until it reaches the 3-cup line for okowa.
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10
Add salt and the adzuki beans and let it sit for about 30 minutes.
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11
Once it's finished cooking, loosen up the rice and mix well.
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12
Serve it up with black sesame seeds and salt (gomashio) on top.
