Zenzai

A warm, dark red bean soup with tender beans and chewy rice dumplings. The brown sugar provides a syrupy depth that contrasts with the neutral softness of the rice.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 591
• Protein: 17 g
• Carbs: 125 g
• Fat: 2 g

Ingredients

• 200 g Red bean ( dried )
• 600 ml Mineral water ( for cooking )
• 150 g Brown sugar ( crystallized )
• 100 g Rice flour ( for the dumplings )
• 1 pinch Fleur de sel ( to enhance the sugar )
• 200 g Azuki Beans ( soaked overnight if necessary )
• 4 piece Mochi (Kirimochi) ( cut into pieces and grilled )

Instructions

1. Blanch the beans

   Place the azuki and red beans in a pot with cold water. Bring to a boil, let boil for 5 minutes, then drain to remove bitterness.

2. Slow cooking

   Return the beans to the pot with mineral water. Cook over low heat, covered, until the beans crush without resistance.

3. Sweeten and reduce

   Add the brown sugar and sea salt. Simmer uncovered until the liquid reduces and lightly coats the beans for a glossy look.

4. Shiratama and Mochi

   Mix the rice flour with water to form dumplings (shiratama) and poach them. Meanwhile, grill the mochis in the oven or pan until they puff up and turn golden.

5. Final assembly

   Divide the soup into bowls. Place the shiratama and a piece of crispy grilled mochi in the center. Serve immediately.

Chef's tips

• Never salt the beans before they are tender, otherwise the skin will remain tough.
• If the soup is too thin, crush a few beans against the side of the pot to release starch and bind the juice.

Storage

The soup keeps for 3 days in the fridge. Reheat gently in a pot. Prepare the rice dumplings at the last minute.