Japanese Red Bean Soup With Mochi Shiratama Zenzai Recipes

JAPANESE RED BEAN SOUP WITH MOCHI (SHIRATAMA ZENZAI)

Steps:

• Rinse the beans to clean off the impurities.
• Boil the red bean with water for 1 hour or until beans are soften and mushy.
• Add in the sugar and stir well.
• Put in a blender to puree the soup for a smoother consistency.
• Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can't be too wet, or it will not hold its shape. Cover with a damp towel.
• Roll the red bean or mung bean paste into tiny round balls and set aside for wrapping.
• Now boil some water in a small pot, take out a small piece of the dough, about 1" in diameter, wrap the fillings and seal it, and roll into round balls.
• While you are assembling, bring a medium pot of water to a boil. Add the balls and stir immediately to prevent them from sticking.
• Remove from the pot once the balls started to float to the surface. Add the balls in a bowl of cold water and set aside. Add in the balls into the red bean soup only when you are about to serve.

RED BEAN SOUP

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
• Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
• Serve hot in soup bowls.