Zenzai (Sweet Red Bean Soup)
Zenzai is a classic Japanese dessert soup featuring sweet adzuki beans and chewy mochi. This vegan version is comforting and satisfying, perfect for a gentle sweet treat.
Forkin 的原创食谱
- 总用时
- 1小时 45分钟
- 份量
- 4
- 难度
- 中等
备料
配料
- 200 gadzuki bean, dried
- 1,000 mlwater
- 100 ggranulated sugar
- 0.5 茶匙salt
- 4 个mochi, pre-made, plain
厨具
toaster oven · strainer · ladle · large pot · serving bowls · small pot
做法
分步操作
- 1
Rinse the adzuki beans thoroughly under cold running water.
约 2分钟
- 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.
约 10分钟
- 3
Once boiling, immediately drain the water and rinse the beans again. This initial boil helps remove bitterness.
约 2分钟
- 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.
约 1小时 15分钟
烹饪提示： The cooking time can vary greatly depending on the age of the beans. Check for tenderness regularly.
- 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.
约 15分钟
烹饪提示： Taste and adjust sweetness if desired.
- 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.
约 5分钟
烹饪提示： Toasting gives a slightly crisper texture, while boiling results in a softer, chewier mochi.
- 7
Ladle the hot zenzai into individual serving bowls and top each with one or two pieces of prepared mochi.
约 1分钟
烹饪提示： Serve immediately while the mochi is still soft and warm.
妥善保存
Store leftover zenzai (without mochi) in an airtight container in the refrigerator.
Gently reheat zenzai on the stovetop over low heat, adding a splash of water if it's too thick. Prepare fresh mochi when serving.
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