Mizu Yokan
Ingredients
- 4 gAgar-agar (powdered)
- 350 mlMineral water (cold)
- 40 gWhite sugar (crystallized)
- 1 pinchGray sea salt (fine)
- 300 gSmooth red bean paste (Koshian) (ready to use)
Method
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.
- 1
Pour the mineral water into a saucepan and sprinkle the agar-agar. Whisk well to disperse the powder without creating lumps.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 3 days. Do not freeze, as it would destroy the agar structure.
