Ozenzai With Mochi Balls

Recipe by Akikobay
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the mochi balls
  • 250
    g rice flour (must be shiratama flour, but the editing system won't allow this)
  • For the sweet beans
  • 400
    g red bean paste (must be prepared sweetened koshi-an or tsubushi-an, again,the editing system won't allow this)
  • 800
    ml water
  • 30
  • 12
    teaspoon salt
  • 1
    teaspoon cornstarch (only if needed)
  • 1
    tablespoon cold water (to mix corn starch if necessary)
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DIRECTIONS

  • Make the mochi balls:
  • Mix the shiratama flour with a small amount of water and mix. Add water until a dough forms that feels like your earlobe. It should hold its shape, but be soft.
  • Boil a pot of water and add the mochi balls, reduce heat to medium, cook until the mochi balls float.
  • Drain the mochi balls. Put the mochi balls into cold water to stop the cooking. Set aside until needed for the soup.
  • Make the red bean soup:
  • Combine the an, water, sugar, and salt in a pan. Bring to a gentle simmer. The soup should be very thick, about the consistency of a rich spaghetti sauce. If necessary, mix the corn starch into a tablespoon of cold water and add to the soup to thicken a bit. Taste the soup and adjust the seasoning. It should be sweet.
  • Drain the mochi balls.
  • Into each of four bowls, put in two mochi balls and pour over a portion of the red bean soup.
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