Mizu Yokan

A fresh and translucent red bean jelly that melts on the tongue. The texture is firm to the touch but instantly transforms into a watery, sweet sensation.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 133
• Protein: 3 g
• Carbs: 30 g
• Fat: 1 g

Ingredients

• 4 g Agar-agar ( powdered )
• 350 ml Mineral water ( cold )
• 40 g White sugar ( crystallized )
• 1 pinch Gray sea salt ( fine )
• 300 g Smooth red bean paste (Koshian) ( ready to use )

Instructions

1. Hydrating the agar

   Pour the mineral water into a saucepan and sprinkle the agar-agar. Whisk well to disperse the powder without creating lumps.

2. Activating the jelly

   Bring to a boil over medium heat. Maintain a simmer for 2 minutes while stirring. The water must become perfectly clear again, indicating the agar is activated.

3. Incorporating flavors

   Add the white sugar and the pinch of salt. Stir until completely dissolved. The salt will act as an enhancer for the bean flavor.

4. Mixing with bean paste

   Incorporate the red bean paste (anko) in small amounts. Press it against the sides with a spatula to homogenize it into the liquid until you get a smooth, dark texture.

5. Molding and resting

   Pour the mixture into a rectangular mold. Let cool at room temperature, then refrigerate. The jelly is ready when it is firmly set and cold to the touch.

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Chef's tips

• Strain the mixture through a fine-mesh sieve before pouring into the mold to remove air bubbles and final lumps.
• Don't skip the pinch of salt; it's crucial to balance the sweetness of the bean paste.

Storage

Store in the refrigerator in an airtight container for up to 3 days. Do not freeze, as it would destroy the agar structure.