If you use a pressure cooker, you can make zenzai in less than an hour! It's so easy, yet unbelievably delicious!! The honey gives a rich taste and the salt brings the flavors together. I succeeded in coming closer to the flavor of my mom's zenzai.Add the sugar in several batches; otherwise, the beans will harden. Stir gently from time to time during simmering to prevent scalding. Since it's a simple dish, I recommend using good quality beans and water. Recipe by Toiroiro

I had lots of canned boiled adzuki and mochi.If you have any leftover heavy cream, try adding it into the mug using a piping bag. As if you're drinking hot chocolate. This is also amazing.Because I used a 500 g can of adzuki, I was left with 450 g more. So I divided it into ninths and froze it to use each piece (50 g) later to make a mug of zenzai. It allows me to make it any time I want.When you're using the adzuki for other purposes, take out as much as you need and let it defrost at room temperature or with the 'defrost' setting of your microwave.Please add condensed milk to your liking. Recipe by Misuke mama chan

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

On my daughter's final day of winter vacation, I made these adzuki beans a day earlier than the official "kagami biraki" (day to break open the ornamental New Year's omochi decoration).Gently stir the zenzai while simmering until it thickens into a delicious chunky bean paste. Recipe by Yukirinrin

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

I feel like eating zenzai when it gets cold.I feel like eating it when New Year's approaches.So I came up with this recipe to make it easily in the microwave.Adjust the sweetness to taste. Recipe by Momopanda

This is my mother's recipe.I made it today to celebrate the winter solstice.Zenzai is different from anko sweet bean paste in that you don't mash the beans. If the heat is too strong, the beans will break apart, so be careful. In Step 5, if the water boils down too much, add more water. For the sugar, feel free to use any type of you like, such as granulated sugar or light brown sugar. Recipe by La Land

This is a refined zenzai with a delicate sweetness that soaks into each adzuki bean.Recipe background: My child suddenly said they wanted to eat zenzai, so I made this.

This is a creamy, milky zenzai dessert that pairs perfectly with mochi. I've also added a version with grated apple.Recipe background:I wanted to create a warm dessert that would comfort both body and soul during cold weather. Adding two pinches of salt brings everything together and enhances the flavor. Kids love it, too. You can easily enjoy zenzai even when you don't have sweet red bean paste on hand.

Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert.The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

You can make zenzai from homemade sweet adzuki bean paste dissolved in hot water, or make it from scratch by cooking adzuki beans.In Step 2 and Step 3, if the water level becomes too low, add water to cover the beans. Keep the beans covered with water all the time. Recipe by FarmersK

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.