Yan-gome (Roasted Rice Cooked with Sweet Azuki)

Rinse the rice until the water is mostly clear and drain.

Cover it generously with water initially around 40°C in a clean container, immediately refrigerate, cover, and soak overnight.

Next day, drain the rice and wash the container.

Cover again with fresh water initially around 40°C, refrigerate immediately for another 3 to 4 hours, then spread in a sieve and drain thoroughly for at least 30 minutes.

Coat a wide, heavy pot with the oil and heat over medium-low.

Add the soaked rice and stir continuously for 12 to 15 minutes, until dry on the surface and fragrant, then spread on a tray and cool completely.

Rinse the azuki, put it in a pot, and add a total of 7 cups water including any reserved bean liquid.

Boil, skim, and simmer 45 to 60 minutes, until a bean crushes easily between fingers while abundant broth remains.

When the beans are tender, add the sugar and salt and stir for 5 minutes to dissolve.

Scatter the cooled roasted rice evenly into the sweet azuki broth and stir once from the bottom.

Cover and cook on the lowest heat for about 20 minutes as if steaming, turn off the heat, rest 10 minutes, and divide among five bowls.