Simple Zenzai with Chunky Sweet Aduki Bean Paste
cookpad.japan @cookpad_jp
I usually use homemade tsubu-an when making manju, but sometimes I can't use it all up. That's when I make zenzai using leftover tsubu-an. Sometimes I serve it without mochi. The flavor and subtle sweetness of the aduki is still very satisfying.
I created this recipe based on the premise of using homemade tsubu-an, but you could of course use the store-bought variety.
If the tsubu-an is unsalted, add a pinch of salt to improve its sweetness.
It's also good with mochi cooked in hot water. For 2 servings. Recipe by Kamoshian
Simple Zenzai with Chunky Sweet Aduki Bean Paste
I usually use homemade tsubu-an when making manju, but sometimes I can't use it all up. That's when I make zenzai using leftover tsubu-an. Sometimes I serve it without mochi. The flavor and subtle sweetness of the aduki is still very satisfying.
I created this recipe based on the premise of using homemade tsubu-an, but you could of course use the store-bought variety.
If the tsubu-an is unsalted, add a pinch of salt to improve its sweetness.
It's also good with mochi cooked in hot water. For 2 servings. Recipe by Kamoshian
Cooking Instructions
- 1
Combine tsubu-an and water into a pot and turn the heat on.
- 2
Toast mochi in a toaster oven or similar until browned.
- 3
When the soup of the tsubu-an becomes hot, turn the heat off. Transfer into a bowl and serve with mochi.
- 4
It's even better if served with takuan (pickled dried and pickled daikon radish) or salted ship-konbu (salted kelp). Enjoy with hot tea.
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