Zenzai (Sweet Red Bean Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the adzuki beans thoroughly under cold running water.

   Ca. 2 min.

2. 2

   Place the rinsed beans in a large pot and add cold water to cover by about 5 cm. Bring to a boil over high heat.

   Ca. 10 min.

3. 3

   Once boiling, immediately drain the water and rinse the beans again. This initial boil helps remove bitterness.

   Ca. 2 min.

4. 4

   Return the beans to the pot and add the fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beans are very tender and can be easily mashed.

   Ca. 1 t. 15 min.

   Kokkens note: The cooking time can vary greatly depending on the age of the beans. Check for tenderness regularly.

5. 5

   Once the beans are tender, stir in the granulated sugar and salt. Continue to simmer for another 10-15 minutes, stirring occasionally, until the sugar is fully dissolved and the soup has slightly thickened.

   Ca. 15 min.

   Kokkens note: Taste and adjust sweetness if desired.

6. 6

   While the beans are simmering, prepare the mochi. You can either toast them in a toaster oven until puffed and slightly golden, or boil them in a separate pot of water until soft and chewy, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Toasting gives a slightly crisper texture, while boiling results in a softer, chewier mochi.

7. 7

   Ladle the hot zenzai into individual serving bowls and top each with one or two pieces of prepared mochi.

   Ca. 1 min.

   Kokkens note: Serve immediately while the mochi is still soft and warm.