Ozenzai with Mochi Balls
Dive into a bowl of comforting sweetness with this traditional Japanese **Ozenzai with Mochi Balls** recipe, a quintessential winter dessert that's both cozy and satisfying. Featuring tender, slow-simmered adzuki beans transformed into a subtly sweet red bean soup, this dish is paired with chewy, handcrafted mochi balls made from glutinous rice flour. The velvety texture of the soup perfectly complements the pillowy mochi, creating a delightful contrast in every bite. With its warm, nostalgic flavors and easy-to-follow preparation, this ozenzai recipe is perfect for anyone seeking to experience authentic Japanese cuisine at home. Serve it as an elegant dessert or a mid-afternoon treat, and get ready to impress with this timeless combination of flavor and tradition!
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Recipe Information
Ingredients
- 200 g Adzuki beans
- 150 g Sugar
- 1 pinch Salt
- 120 g Glutinous rice flour (mochiko)
- 100 ml Water (for mochi)
- 500 ml Cold water (for shaping mochi)
Instructions
1. Rinse the adzuki beans under cold water and discard any debris. Place the rinsed beans in a large pot and cover with plenty of water. Bring to a boil over medium heat.
2. Reduce the heat to a low simmer and cook for 5 minutes. Drain the beans and rinse them under cold water. Return the beans to the pot and add enough fresh water to cover them by about 2-3 cm.
3. Cook the beans over low heat until they are soft enough to crush easily between your fingers (approximately 60-70 minutes). Stir occasionally and add more water as needed to prevent drying out.
4. Once the beans are cooked, add the sugar and a pinch of salt. Stir well to dissolve the sugar completely. Let the mixture simmer for another 10-15 minutes until slightly thickened. Turn off the heat and set the red bean soup aside.
5. While the beans are cooking, prepare the mochi balls. In a mixing bowl, combine glutinous rice flour and 100 ml of water. Knead the mixture until it forms a smooth, soft dough.
6. Tear off small portions of the dough and roll them into balls about 2 cm in diameter. Place the balls on a plate and cover with a damp cloth to prevent drying out.
7. Bring a pot of water (500 ml) to a boil. Drop the mochi balls into the boiling water and cook until they float to the surface, about 3-4 minutes. Use a slotted spoon to transfer the cooked mochi balls into a bowl of cold water to cool and firm up.
8. To serve, ladle the warm red bean soup into bowls and add a few cooked mochi balls to each bowl. Serve immediately and enjoy the comforting flavors of ozenzai.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 37.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
