35min 4 ppl
Zenzai
93 minutes
4 people
Hardover 60 min or 12+ steps
93 min · 6 steps
Hard: over 60 min or 12+ steps
260 kcalper person
Protein 9g
Carbs 56g
Fats 1g
About this dish
A thick, gently sweet soup of slow-cooked adzuki beans, ladled hot over soft rice dumplings. Winter comfort food across Japan, eaten to warm cold hands as much as to satisfy a sweet tooth.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Adzuki beans200 g
- Waterdivided990 ml
- Caster sugar100 g
- Glutinous rice flour100 g
Spices & Seasonings
- Salt1 g
Utensils
- Large saucepan
- Saucepan
- Mixing bowl
Method
1
Rinse the adzuki beans and place in a large saucepan with 600ml of the water, bring to the boil and boil hard for 5 minutes.
Approx. 6 minutes
2
Drain, rinse, and return the beans to the pan with 300ml of the remaining water, bring to a simmer and cook gently for 60 minutes, topping up with a splash of water if needed, until completely soft.
Approx. 60 minutes
3
Stir in the caster sugar and salt and simmer for 10 minutes more, lightly mashing some of the beans against the side of the pan to thicken the soup.
Approx. 10 minutes
4
Meanwhile, knead the glutinous rice flour with the remaining 90ml water in a mixing bowl to a smooth dough and roll into 12 small balls.
Approx. 8 minutes
5
Bring a small saucepan of water to the boil and cook the mochi balls for 3 minutes until they float, then drain.
Approx. 5 minutes
6
Ladle the hot sweet bean soup into bowls and top with the mochi balls to serve.
Approx. 4 minutes
