Zenzai (Oshiruko)

By Japanese Cooking 101 · 120 min

Ingredients

Instructions

1. Put the red beans in a pot with 4-5 cups of water, bring to a boil and boil for 5 minutes, then pour off the water.
2. Put the beans back in a clean pot with 4-5 cups of fresh water, cover and simmer on low heat for 1½ to 2 hours, adding water as needed so the beans stay submerged, until they are very soft and crush easily between your fingers.
3. Drain the beans, saving the cooking water. Return the soft beans to the pot with the sugar over medium-high heat and stir constantly for about 10 minutes, until a shiny but still loose paste forms.
4. Return the saved water to the pot, add a pinch of salt and stir. Heat until hot, then keep warm on low heat.
5. Toast the mochi in a toaster oven until browned and puffed. Place the mochi in a bowl and pour the soup over it.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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