Sweet Red Bean Soup With Rice Cake (Oshiruko)

5 1 vote

Recipe Rating

Rinse the azuki beans thoroughly under cold water and drain well.
Place the rinsed beans in a large pot and cover with water. Bring to a boil over medium heat and simmer for 2 minutes. Drain the beans in a colander.
Return the beans to the pot and add 1.5 liters of fresh water. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer for 30-40 minutes until the azuki beans are tender when pressed between your fingers.
Add the sugar to the pot and stir gently to dissolve. Cover and continue to simmer for 15-20 minutes.
Add the salt and continue simmering while stirring occasionally until the soup reaches your desired thickness. Skim off any foam that forms on the surface.
For the mochi, line a toaster tray or baking sheet with aluminum foil and lightly brush with vegetable oil.
Place the mochi pieces on the prepared foil and toast for 5-8 minutes until they puff up and turn slightly golden brown.
To serve, ladle the hot red bean soup into individual bowls and place one piece of toasted mochi on top of each serving.
Enjoy while hot, allowing the mochi to soften slightly in the warm soup.