Mizuyokan Red Bean Jelly
Both regular and soft bean jelly pastes are made with sweet red beans. The soft kind contains more water and has a slippery texture. It's a great sweet for the summer.
Photographed by Kenji Kawaura
Calorie count is for full recipe.
Excludes time spent resting at room temperature or in refrigerator
- 2/3 stick kanten agar (approx. 4 g)
- 500 ml water
- 200 g granulated sugar
- 300 g azuki bean paste (without skins, store-bought)
- 5 g kudzu root starch
- 80 ml water
- Salt, a pinch
Soak the stick kanten agar in water for at least an hour to rehydrate and soften.
Squeeze out the excess moisture from the kanten and break it into small pieces. Place it in a pot with 500 ml of water.
Heat over medium-high heat. Bring it to a boil, stirring with a wooden spatula, and cook until the kanten has completely dissolved.
Add the granulated sugar and stir with a wooden spatula until dissolved.
Pour the sweetened kanten mixture through a strainer into a bowl.
Using your wooden spatula to direct the stream toward the center of the strainer, so that you only use a small part of its surface, will make it easier to clean later.
Pour the strained mixture back into the pot and heat over medium-high heat. Add the azuki bean paste and stir in thoroughly until fully integrated.
Put the kudzu root starch in a bowl and add 80 ml of water. Mix until dissolved, being sure to break up any clumps.
Add about 200 ml of the kanten mixture to the kudzu root starch mixture and mix together thoroughly, then pour back into the rest of the kanten mixture and mix together.
Heat over medium heat, stirring constantly with a wooden spatula to prevent any sticking and burning on the bottom. When it comes to a boil, add the salt and stir in thoroughly, then remove from heat.
Fill a bowl with water, then place the pot on top of the water, and slowly stir with a wooden spatula to quickly cool the mixture somewhat. You can stop stirring when it begins to thicken and you start to feel resistance when stirring.
Lightly moisten a nagashi-kan and pour the mixture over your wooden spatula into the nagashi-kan. Let rest at room temperature for 1–2 hours. When it has set, place in the refrigerator to chill for about 2 hours. Remove from the nagashi-kan and cut into pieces.