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–+ servings

Zenzai (Japanese Red Bean Soup with Toasted Mochi)

Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Author Yuto Omura
Servings 5 servings

Ingredients 
 

  • 200 g dry adzuki beans
  • cold water for washing and boiling
  • 180 g sugar increase or decrease by 10% depending on your preferred sweetness.
  • 1 pinch salt
  • 5 pieces cut rice cakes (kirimochi) optional

Instructions 

  • Pour 200 g dry adzuki beans into a sieve placed over a large mixing bowl. Fill the bowl with water and swish the beans around to wash them. Repeat 1-2 times and remove any damaged beans.
    washing adzuki beans
  • Drain the beans and add them to a saucepan. Fill the pot with cold water so that the beans are covered by 2.5cm (1 inch) of water. Bring to a boil then reduce the heat and simmer for 20 minutes.
    boiling adzuki beans
  • Use a colander to drain the beans and discard the first batch of water.
    Removing first batch of water
  • Return the beans to the saucepan and fill with fresh cold water (enough to cover the beans by 2.5cm/1"- approx 500ml per 100g of beans). Bring to a boil over medium heat once more, then reduce to a simmer.
    Adzuki beans and water in a pan
  • Place a drop lid on top of the beans to keep them submerged and simmer for 40-70 minutes. Check them 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 using a mesh spoon.
    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 180 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 sticking. Place the toasted mochi in the center of the serving bowl and pour the red bean soup around it. Enjoy!
    Zenzai with toasted mochi

Notes

To store the zenzai (without mochi), cool to room temperature and refrigerate in a sealed container. Store for up to 3 days in the fridge or in the freezer for 1 month.