Oshiruko 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Oshiruko（おしるこ）
Oshiruko is a sweet soup made with azuki (red beans) and rice cakes(mochi).
Another name for oshiruko is zenzai.
In Japan, it has long been believed that the color red wards off evil, and dishes made with red beans are served on special days such as New Year’s.
Mochi is also an essential part of New Year’s cuisine. Two round mochi are stacked and offered to the gods. This stacked mochi is called Kagami mochi.
On January 11th, there is an event called Kagami-biraki. On that day, people make sweet soup called oshiruko using mochi that was offered during the New Year and red beans, which are considered to be an auspicious ingredient.
（However, shiruko is not a dessert that is only eaten during the New Year; it is a casual dessert that is enjoyed by people of all ages and genders on a daily basis.）
Types of bean paste to use
“Anko” is azuki (red beans) boiled together with sugar.
Anko can be classified into tsubuan and koshian. Tsubuan leaves the shape of the beans intact, while koshian is made by crushing the beans and straining them into a smooth paste.
You can use either tsubuan or koshian for oshiruko. This recipe uses tubuan, which is my preference. If you want to make koshian, mix tubuan with water in a blender.
There are many variations of Oshiruko depending on the region and store, so it might be fun to try a few different kinds.
Anko is an essential ingredient in Japanese sweets such as yokan, manju, taiyaki, dorayaki, and ohagi.
But it’s very easy to make, so it’s worth a try. If you have any left over, freeze it.
Here are some points to keep in mind when making anko.
It is said that the skin of red beans is very hard and there is no point in soaking them in water, but I soak them for a few hours before cooking just to be safe.
When cooking beans in a pressure cooker, check the cooking capacity of the pressure cooker you are using. If you cook too many beans, they will boil over and cause a big problem.
If you don’t have a pressure cooker, boil the red beans for 1 to 2 hours.
Mochi(rice cake) is steamed glutinous rice that has been ground and rolled into balls.Nowadays, it is rare to make it at home, and it is common to buy it dried. It can be soaked in water and heated in the microwave, grilled, or simmered in soup.Shiratama dango are easy to make at home. This article introduces a recipe for zenzai using canned boiled azuki (red beans) and shiratama dumplings. 👉 Sweet azuki beans and rice cake soup
NUTRITION FACTS of Oshiruko
220 kcal Protein 6.6 g Fat 0.8 g Carbs 48.2 g Salt Equivalent 0.3 g
INGREDIENTS for Oshiruko (6SERVINGS)
- azuki (red beans) (150g)
- Water
- Hot water
- ★Water (400g)
- ★Sugar (100g)
- ★Salt (2g)
- Mochi (6 piece～)
Oshiruko COOKING INSTRUCTIONS
①Soak the azuki (red beans) in water for 5 hours.
②Boil the washed azuki (red beans) in hot water for 2 minutes.
③Drain the water in which the azuki (red beans) were boiled. This process removes the bitter taste from the azuki (red beans).
④Add the azuki (red beans) and water to a pressure cooker and pressure cook for 20 minutes. Azuki (red beans) skin is very tough, so the best way to cook it is in a pressure cooker. If you don’t have a pressure cooker, boil the red beans for 1 to 2 hours.
Place a weight (a colander that comes with the pressure cooker) on top of the beans to prevent the bean skins from blocking the steam vent or safety valve of the pressure cooker.
⑤Once the pressure is reduced naturally, check that the azuki (red beans) are firm enough to be crushed with your fingers, then add sugar and salt and simmer.
⑥Coat aluminum foil with a thin layer of oil (not included in the recipe) and place the mochi on it.
If you do not apply oil, the mochi will stick together and you will have a hard time
⑦Grill for 3 minutes using a fish grill.
It burns easily, so grill over low-medium heat while keeping an eye on it.
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