Ingredients (5)
- 1/2 cup dried adzuki beans
- 1 2/3 cup water
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 8 Basic Savory Mochi (Age Mochi), cut into 1/2-inch-thick slices
Nutritional Information
- Calories281
- Fat0.01g
- Saturated fat0.0g
- Trans fat
- Carbs70.34g
- Fiber
- Sugar49.9g
- Protein1.41g
- Cholesterol
- Sodium204.39mg
- Nutritional Analysis per serving (4 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Zensai is a very sweet bean-and-mochi dish resembling porridge that is served as part of the Japanese New Year’s celebration. EN Japanese Brasserie in New York includes this version on its New Year’s menu.
What to buy: Adzuki are small, sweet red beans that can be found at Asian markets.
This dish was featured as part of our New Year’s, Japanese Style recipes.
Tips for Beans
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
Read More
1 of 3
Next: How to Thaw Beans
Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
Read More
2 of 3
Next: How to Store Beans
Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
Read More
3 of 3
Next: How to Freeze Beans
Instructions
- 1Place beans in a medium pot, cover with cold water by about 2 inches, and bring to a boil over high heat. Reduce heat to medium and simmer until beans are cooked through, about 55 to 60 minutes. (Beans are done once they mash easily when pressed between your fingers.)
- 2Drain beans through a fine mesh strainer and rinse out the pot. Return the pot to the stove and add cooked beans, water, sugar, and salt and bring to a boil over medium-high heat. Reduce heat to medium low and simmer until cooking liquid has thickened slightly, about 15 minutes.
- 3Stir in mochi, heat through, and serve.
