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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Zenzai is the name for mochi dumplings, also known as dango made in a soup of sweet red beans (azuki). It is an ancient Japanese recipe believed to dispel illness. I happened to eat it in a Bento box at Mitsuwa Marketplace and fell in love! Get the ingredients at a Japanese grocer; Mochiko is sweet rice flour, azuki are dried red beans. Tell your kids it's eyeball soup for a hoot :) Ingredients:
1 cup azuki beans |
1 1/4 cups sugar |
1/2 teaspoon salt |
0.5 (16 ounce) box mochiko sweet rice flour |
Directions:
1. Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
2. Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking). Add the sugar and salt and cook for 15 minutes , stirring occasionally.
3. Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
4. Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.
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