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