My Mom's Homemade Zenzai (Japanese Red Bean Soup with Rice Cake)
Author: 
Recipe type: Dessert, Soup
Serves: 6 to 8
 
Ingredients
  • 2 cups dried red azuki beans
  • 2 cups sugar (adjust to preference)
  • 1 teaspoon salt
  • 9 - 10 cups water
  • water for soaking beans
  • 6 to 8 pieces mochi (rice cake)
Instructions
  1. Soak azuki beans overnight or 2 to 3 hours if you're short on time. Rinse beans with cold water.
  2. In a large stock pot, boil 6 - 8 cups water, add beans and reduce heat to medium-high. Boil beans for about 20 - 30 minutes while skimming and discarding foamy residue as it forms on the top.
  3. Reduce heat to low and simmer for approximately 2 to 2½ hours until water reduces to a thicker, soupy texture and beans are soft. During this time, continue to add water, 1 cup at a time (up to 4 cups) depending on your preference of the soup's thickness. Continue to skim foamy residue as it forms.
  4. Once the beans are cooked and the soup has reached the thickness that you desire, bring heat to medium, add salt and sugar. NOTE:
  5. I recommend adding 1 cup of sugar initially, then adding a little bit of sugar at a time, up to 2 cups total. According to my Mom, traditional zenzai is very, very sweet, and the ratio of beans to sugar should be equal:
  6. cups beans = 2 cups sugar.
  7. When the zenzai is ready to be served, warm one piece of mochi individually on a small plate with a bit of water in the microwave for about 30 seconds or until the mochi is hot and pliable. The mochi should still maintain it's round shape.
  8. Transfer the mochi to individual serving bowl and pour hot zenzai over the mochi. Serve immediately and enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/02/27/homemade-zenzai-japanese-red-bean-soup-with-rice-cake/