|Posted on February 1, 2010 at 2:20 AM|
Simmer the beans gently
Makes 8 servings
300 grams azuki beans
300 grams white granulated sugar or more
1 Tbs soy sauce
4 pieces of Mochi, cut in half
Rinse the beans in cold water several times. Soak overnight in plenty of cold water to soften. If the beans are very fresh, no soaking is necessary.
Discard soaking water, rinse and cover beans with fresh cold water. In a heavy saucepan, bring the beans and water to a boil. Drain. Start again with fresh water and bring to a boil and then turn heat to a gentle simmer until the beans are cooked throughly, being careful not to overcook or burn them. The beans should be submerged in the cooking liquid and never exposed. It will take about 90 minutes to two hours to cook the beans. Test one bean and squash it with your finger. If it squashes easily, it is ready.
When the beans are cooked, pour off the excess cooking water leaving just enough to cover the beans. Add 1/2 the white sugar and the soy sauce. Bring to the boil and then turn down the heat to a simmer for about 15 minutes. Add the remaining sugar and cook for another 15 minutes. Taste and make adjustments. If more sugar is needed it can be added at this point. Simmer for a few more minutes and turn heat off. The azuki beans are ready to be served but it's best if you let them rest in the saucepan overnight.
When ready to serve, cut the mochi pieces in half and grill under a broiler or a toaster oven until they pop. Heat the zenzai until very hot. Place a piece of grilled mochi in individual serving bowls. Ladle the hot zenzai on top. Serve immediately.
This recipe makes about 8-12 servings.
Note: If the soup is too thick, you can dilute it with a little water. If it is too thin, you can
cook it and thicken the soup. This is a matter of preference. It should have the consistency of a thick soup.