Japanese
Zenzai
A warm Japanese sweet red bean soup with softly simmered azuki and fragrant toasted mochi. The small pinch of salt brings out the gentle sweetness of the beans.
Watch it madeCooking with Dog · 3:34
Ingredients
- Dried azuki beans100g
- Water, for boiling and simmeringabout 1.2L
- Granulated sugar70g
- Fine sea salt1 pinch
- Kirimochi rice cakes2 pieces
Method
- Rinse the azuki beans under running water and drain well.
- Place the beans in a saucepan with plenty of water, bring to a boil, and boil for 2 minutes.
- Drain the beans to remove the first bitter cooking water, then return them to the saucepan.
- Add 800ml fresh water, bring to a boil, then reduce the heat to low and simmer gently, skimming foam as needed.
- Cook for 60 to 75 minutes, adding small amounts of water if needed to keep the beans submerged, until the azuki are tender enough to crush easily between your fingers.
- Add the sugar in two additions, stirring gently after each addition so the beans do not break too much.
- Simmer for 10 to 15 minutes more until the broth is glossy and lightly thickened, then season with a pinch of salt.
- Toast the kirimochi in a toaster oven, grill, or dry pan until puffed, browned in spots, and soft inside.
- Ladle the hot zenzai into two bowls and place one toasted mochi in each bowl just before serving.
Common questions
Can I substitute canned azuki beans for dried beans in zenzai?
Yes, but the flavor is lighter and the broth usually becomes sweeter faster. Rinse canned beans well, then simmer briefly with water and sugar. Reduce or skip the long boiling step and add sugar gradually to avoid over-softening.
How long does it take to make zenzai from dried azuki beans?
Plan for about 1.5 to 2 hours total. That includes the quick first boil, then 60 to 75 minutes of gentle simmering, plus 10 to 15 minutes after adding sugar. Toasting the mochi takes only a few minutes.
What are the most common mistakes when making zenzai?
The main mistakes are boiling too hard, which splits the beans, and adding sugar too early, which can keep beans from softening evenly. Also avoid letting the pot run dry; keep the beans just submerged while simmering.
How should I store leftover zenzai and mochi?
Store the zenzai and mochi separately. Refrigerate the bean soup in a sealed container for up to 3 to 4 days. Reheat gently with a splash of water. Keep toasted mochi at room temperature and re-toast before serving.
How do you serve zenzai for the best texture?
Serve the zenzai piping hot with freshly toasted kirimochi added just before eating, so the outside stays slightly crisp and the inside softens. If the soup thickens on standing, loosen it with a little hot water before ladling.