← Nouns Cooking · Japanese

Ingredients

• 200 g Dried adzuki (red) beans
• 1.2 l water, plus extra for boiling
• 150 g Sugar
• 1 pinch Salt
• 4 Kirimochi (dried rice cake blocks)

Method

1. Rinse the beans, cover with cold water and bring to the boil. Boil for 5 min, then drain and rinse; this removes bitterness.
2. Return the beans to the pot with the 1.2 litres of water. Bring to the boil, then cover partly and simmer over low heat for 60–90 min, until a bean crushes easily between your fingers. Top up with water so the beans stay covered.
3. Add the sugar in two batches, stirring gently, and simmer for 10 min more. Add the salt, which brings out the sweetness, and thin with water if you like a looser soup.
4. Toast the mochi under a hot grill or in a dry non-stick pan over medium-low heat for 6–8 min, turning, until puffed and golden.
5. Ladle the hot soup into bowls and float a mochi in each one. Serve with salty pickles or green tea on the side.

Tips

• Mochi is sticky and a real choking hazard: cut it small for children and older people and eat slowly.
• Short on time? Thin 400 g ready-made chunky red bean paste with water and heat it up.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101