Sweet Red Bean Soup with Mochi — Zenzai
A Japanese winter warmth classic, sweet azuki red bean soup simmered until silky and served hot with grilled mochi, a pinch of salt, and pickled radish on the side.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain azuki beans soaked overnight. Measure 600ml water, 60g sugar, 1 pinch salt. Cut takuan into serving pieces. Have kirimochi ready.
Boil
Place drained beans in a medium saucepan, cover with fresh cold water. Bring to a hard boil over high heat, cook 5 minutes. Drain to remove bitterness.
Simmer 1
Return beans to pot with 600ml fresh cold water. Bring to a simmer over medium heat, then reduce to low. Cover and cook 45–50 minutes until beans are completely tender and beginning to break down.
Simmer 2
Add sugar and salt, stir until dissolved. Continue simmering uncovered over low heat 15–20 minutes until soup thickens slightly and coats a spoon lightly. Taste and adjust sweetness.
Grill
While soup simmers, place kirimochi under a hot grill or in a dry pan over medium heat, 3–4 minutes per side until puffed, golden, and lightly charred at edges.
Plate
Ladle hot zenzai into two deep bowls. Place one grilled mochi in each bowl, slightly submerged. Serve immediately with pickled daikon on the side to cleanse the palate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.