Azuki Bean Shiratama with Matcha Sauce

Soft and chewy shiratama dumplings with sweet azuki beans and matcha sauce. Wow your guests with this classic Japanese dessert!

Azuki Bean Shiratama with Matcha Sauce
Photographed by Osamu Enomoto

Recipe by
Junko Takagi







Calorie count is per serving.

Ingredients (Serves 2)

  • 100 ml shiratamako (50 g)
  • 80 g boiled azuki beans (store-bought; sweetened)
  • 1 tsp matcha
  • 1 tbsp sugar
  • 1/5 tsp potato starch
  • Approx. 50 ml water
  • 2 tbsp boiling water



In a bowl, combine the shiratamako and about 50 ml of water, adding the water a little bit at a time as you knead the dough together by hand.


Knead thoroughly until the dough comes together into a single smooth ball. When it has roughly the same consistency as your earlobe, break off pieces and roll them into balls about 1.5 cm in diameter.


Fill a bowl with water and set aside. Pour 800 ml of water into a pot, and bring to a boil over medium heat. When the water comes to a boil, gently press your finger into the center of each dumpling to flatten, then add to the boiling water. Once the dumplings begin to float to the top, continue to boil for one more minute.


Use a mesh skimmer or a slotted spoon to remove the shiratama dumplings, and place them in the bowl of water. Let rest in the water for about 1 min to cool, then strain.


In a microwave-safe bowl, mix together the matcha, sugar, and potato starch, then add 2 tbsp of boiling water to dissolve. Microwave uncovered at 600 W for about 20 seconds. Stir, then microwave for an additional 10 seconds. Stir again.


To prevent lumps from forming, mix together the dry matcha, sugar, and potato starch first, then add the boiling water.


To serve, place the shiratama dumplings on a serving dish and top with boiled azuki beans and matcha sauce.