How To Make Mizu Yokan (Red Bean Jelly) (Recipe) 水ようかんの作り方（レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Line a 6 x 5 x 2 inch (15 x 13.5 x 4.5 cm) nagashikan mold with plastic wrap if you do not have one.
2. In a small saucepan, whisk 1½ cups water with 4 g kanten powder and bring to a boil.
3. Once boiling, lower the heat and whisk for about 2 minutes until the kanten dissolves completely.
4. Add 14 oz sweet red bean paste and dissolve it fully with a silicone spatula.
5. Once smooth, add ⅛ tsp Diamond Crystal kosher salt, then remove from heat and cool for 2–3 minutes.
6. Pour half of the mixture into the mold to a depth of about ¼ inch (0.6 cm), then leave at room temperature until set, about 10 minutes.
7. Place the chestnuts from the jar of kuri kanroni evenly spaced on the set layer.
8. Pour the remaining mixture over the chestnuts and cool on the counter for about 15 minutes, then wrap and refrigerate until fully chilled, about 2 hours.
9. Remove from the refrigerator, run a knife around the edges, and lift out the inner tray. Slide the yokan onto a cutting board.
10. Cut into 3 rectangular bars, then slice each bar into pieces 1/2–1 inch (1.3–2.5 cm) thick. Serve chilled.

Summarized from Just One Cookbook's video. Watch it for the details.

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