Oshiruko (Sweet Red Bean Soup) お汁粉

Składniki

▢7 oz sweet red bean paste (anko)

▢7 fl oz water (⅞ cup; divided)

▢pinch Diamond Crystal kosher salt (optional)

▢10 pieces Homemade Shiratama Dango (Mochi Balls)

Wskazówki

Gather all the ingredients.

Put 7 oz sweet red bean paste (anko) in a saucepan and add half of the water.

Use a spatula to mash and dissolve the anko completely.

Add the rest of the water and bring it to a simmer over medium-low heat. Once simmering, cook for 1–2 minutes. You can add a pinch of salt to enhance the flavor (optional).

**To Serve**

Transfer the oshiruko to individual bowls and add 4–5 shiratama dango to each bowl.

We typically serve Oshiruko with shio kombu (salted kelp) to balance out the sweetness.

Notatki

**Recipe Tips and Techniques**

Add only half the water to dissolve the anko. It’s easier to do if you use less water. Once it’s dissolved, add the rest of the water and heat the soup.

Add a pinch of salt to the soup to bring out the sweetness of the anko. While this is optional, I recommend it to enhance the soup’s flavor.

Heat the oshiruko on low heat. The thick soup can swell and erupt suddenly, splattering over the pot.

**How to Store**

To refrigerate or freeze: Transfer the soup to an airtight container. Store it in the refrigerator for up to 4 days or in the freezer for up to a month.

To reheat: Prepare the shiratama dango or mochi right before you serve the oshiruko.