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Zenzai (Japanese red bean soup) served in a black bowl and topped with toasted kirimochi

Zenzai (Japanese Red Bean Soup with Toasted Mochi)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Zenzai is a sweet and comforting soup made with red adzuki beans and sugar topped with chewy toasted mochi. Make this warming winter treat from scratch at home with just 5 ingredients!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course Soups, Sweets and Desserts
Cuisine Japanese
Servings 5 servings
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Soups, Sweets and Desserts
Cuisine: Japanese
Servings: 5 servings

Ingredients 
 

  • 200 g dry adzuki beans
  • 2000 ml water Half for the first cook, the other half for the second plus extra for topping up
  • 160-200 g sugar
  • 1-2 pinches salt
  • 4-6 pieces kirimochi (rice cakes) optional

Instructions 

  • Pour 200 g dry adzuki beans into a sieve and place it over a large mixing bowl. Run cold water over the beans until covered, swish them around to wash them. Repeat 1-2 times and remove any damaged beans.
    washing adzuki beans
  • Transfer the beans to a large sauce pan and add half of the water, make sure the beans are fully submerged. Bring to a boil over a medium heat, then lower to a simmer. Simmer for 20 minutes.
    boiling adzuki beans
  • After 20 minutes, pour the beans through a colander placed over the sink to discard the first batch of water. Return the beans to the saucepan and pour in the other half of fresh water.
    Removing first batch of water
  • Bring to a boil over a medium heat once more, then lower to a simmer.
    Adzuki beans and water in a pan
  • Place a drop lid on top of the beans and simmer for 40-70 minutes. Check it from time to time to make sure the beans are always fully submerged, add more water if necessary (about 100ml at a time). Remove any scum that forms on the surface.
    Adzuki beans simmering in a pan with a drop lid
  • Once 40-60 minutes have passed, test a bean by running it under cold water and then squashing it between your thumb and forefinger. If you can spread it like a paste it's ready. If not, continue to simmer and test a bean every 10-15 minutes until thoroughly softened.
    pressing adzuki between thumb and forefinger
  • When the beans are soft enough, add 160-200 g sugar and mix over the heat until dissolved.
    Adding sugar to zenzai
  • Taste test to check the sweetness, if it's not sweet enough you can add more sugar. Once you're happy with the sweetness, add a generous pinch of salt to balance the flavour.
    Adding a pinch of salt to zenzai
  • Toast the kirimochi on both sides using an oven toaster or grill/broiler feature on your regular oven. (I usually place mochi on a piece of foil to prevent any sticky mess in my oven.) Pour the red bean soup into a bowl and place the toasted mochi on top.
    Zenzai with toasted mochi
  • Serve an enjoy!

Notes

To store the zenzai (without mochi), transfer to a sealed container and allow to cool. Once cool, store for up to 3 days in the fridge or in the freezer for 1-2 months.