Authentic home cooking from Japan, with US measurements. 
Oshiruko (Zenzai) with Mochi Made from Scratch with Azuki Beans
Making oshiruko from scratch lets you adjust the sweetness to your liking, and it tastes delicious. There’s a video recipe on the Nagasawa family’s recipe blog.
How this recipe came about:
Store-bought oshiruko is often too sweet, so I decided to make my own.
Oshiruko (Zenzai) with Mochi Made from Scratch with Azuki Beans
Making oshiruko from scratch lets you adjust the sweetness to your liking, and it tastes delicious. There’s a video recipe on the Nagasawa family’s recipe blog.
How this recipe came about:
Store-bought oshiruko is often too sweet, so I decided to make my own.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients.
- 2
Rinse the azuki beans and soak them in water. (I soaked them for 2 hours this time.)
- 3
After soaking, drain the beans, add fresh water, and bring to a boil.
- 4
Once boiling, discard the water.
- 5
Add fresh water (about 3 to 4 times the amount of beans) and simmer over low heat until the beans are tender.
- 6
When the beans are soft, gradually add the sugar and then the salt. Simmer for about 15 minutes, then turn off the heat and let it sit for a day.
- 7
After a day, toast the mochi. Cutting them into smaller pieces makes them easier to eat.
- 8
While toasting the mochi, reheat the sweet red bean soup.
- 9
Once the soup is hot, ladle it into bowls.
- 10
Top with the toasted mochi and serve.
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