My Favorite Zenzai (Sweet Red Bean Soup with Mochi)

Name: My Favorite Zenzai (Sweet Red Bean Soup with Mochi)
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 can (7.4 oz) / 210 g) sweetened red beans (yude azuki); 2/3 cup (150 ml) water; 1 pinch salt; Candied chestnuts (kurikinton), optional; 2 –3 pieces mochi (Japanese rice cakes)

tommy 0304 @cook_40050770

I love mochi with sweet red bean paste! I always make oshiruko using canned sweetened red beans. Thank you for making this recipe popular on 1/11/2013!
Recipe background:
I love the combination of sweet red bean paste and mochi, so of course I love zenzai too. This is my favorite way to make it.
Note: In the main photo, I used yuzu as a garnish instead of candied chestnuts since I didn’t have any on hand.

tommy 0304 @cook_40050770

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Ingredients

Serves 2 servings

1 can (7.4 oz)/ 210 g) sweetened red beans (yude azuki)
2/3 cup (150 ml)water
1 pinchsalt
Candied chestnuts (kurikinton), optional
2–3 pieces mochi (Japanese rice cakes)

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Steps

1

Add the sweetened red beans and water to a small saucepan. Bring to a boil, then simmer for 2–3 minutes. Add a pinch of salt.
2

Prepare the mochi: Instead of grilling, I place the mochi in a deep bowl with water and microwave until soft. For large mochi, microwave at 600W for 2 minutes.
3

Once the mochi is ready, add it to the saucepan. Bring everything to a gentle boil, then transfer to serving bowls. Top with candied chestnuts if desired, and enjoy!