Zenzai
Ingredients
- 200 gRed bean (dried)
- 600 mlMineral water (for cooking)
- 150 gBrown sugar (crystallized)
- 100 gRice flour (for the dumplings)
- 1 pinchFleur de sel (to enhance the sugar)
- 200 gAzuki Beans (soaked overnight if necessary)
- 4 pcMochi (Kirimochi) (cut into pieces and grilled)
Method
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.
- 1
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
Return the beans to the pot with mineral water. Cook over low heat, covered, until the beans crush without resistance.
- 3
Add the brown sugar and sea salt. Simmer uncovered until the liquid reduces and lightly coats the beans for a glossy look.
- 4
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
Divide the soup into bowls. Place the shiratama and a piece of crispy grilled mochi in the center. Serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The soup keeps for 3 days in the fridge. Reheat gently in a pot. Prepare the rice dumplings at the last minute.
