All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Zenzai / sweet azuki soup with rice cakes

A simple, soupy sweet snack with rice cakes.


(Azuki beans are for 4 servings)

150 g azuki beans
70-80 g sugar
Pinch salt (not in photo)

2 mochi rice cakes


Cook azuki beans. Put azuki and plenty of water in a pot, and bring to boil. Once boiling, cook for a few minutes on medium heat, and drain.


Add 800-1,000 cc water, and bring to boil. Reduce heat to low, to the point it very quietly bubbles, and simmer until soft, for about 1 hour.

Add water if water level goes down fast (keep the level where beans are immersed).


Add sugar, 1/2 to 2/3 of the specified amount at first. Cook for 10 minutes on low heat.

Taste, and add the remaining sugar to taste.

Add salt at the end.


Grill or broil mochi.


Serve sweet azuki with mochi in individual bowls.

  • Azuki beans do not need to be pre-soaked, unless they are old.
  • Soaking overnight can significantly reduce cooking time (for both old and new beans).
  • This recipe is on the "less sweet" end. In Process 3, feel free to add more sugar (up to a volume equal to azuki beans; 150g in this case). 

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