Shiratama Zenzai
ID: e4761e6a...
A classic traditional Japanese dessert featuring warm and sweet azuki bean soup paired with chewy and tender shiratama dumplings, offering a rich textural experience. It's delicious served warm to comfort the heart, or chilled. This version is simple to make and fully showcases the delicate flavor of azuki beans.
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🍳 Cooking Flow
Sort and wash azuki beans, parboil them once, then change the water. → Add water again and simmer the azuki beans over low heat for about 2 hours until completely tender. → Gradually add Sanontou sugar and a pinch of salt to season, then thicken with hon-kudzu starch slurry. → Knead soft tofu with an equal weight of shiratama flour into a dough, roll into balls, cook, and then cool in ice water. → Ladle the azuki bean soup into bowls, add the shiratama dumplings, and serve.
Cooking Steps
Brief Cooking Order
Sort and wash azuki beans, parboil them once, then change the water. → Add water again and simmer the azuki beans over low heat for about 2 hours until completely tender. → Gradually add Sanontou sugar and a pinch of salt to season, then thicken with hon-kudzu starch slurry. → Knead soft tofu with an equal weight of shiratama flour into a dough, roll into balls, cook, and then cool in ice water. → Ladle the azuki bean soup into bowls, add the shiratama dumplings, and serve.
Introduction
A classic traditional Japanese dessert featuring warm and sweet azuki bean soup paired with chewy and tender shiratama dumplings, offering a rich textural experience. It's delicious served warm to comfort the heart, or chilled. This version is simple to make and fully showcases the delicate flavor of azuki beans.
Step 1
First, carefully sort through the azuki beans, removing any that are blemished, broken, or too small. Good bean quality is key to deliciousness.
Step 2
Place the sorted azuki beans in a bowl, wash them thoroughly with clean water, then drain.
Step 3
Put the washed azuki beans into a pot, add cold water to cover them by about 2 inches (5cm), and bring to a rolling boil over high heat. This step, known as 'shibukiri' (removing harshness), helps eliminate the astringent taste of the azuki beans.
Step 4
Once the water boils, immediately drain all the water, cool the hot azuki beans in cold water, gently wash them again, and then drain.
Step 5
Return the azuki beans to the pot, add about 5-6 times their weight in water (approximately 1000-1200ml), and bring to a boil again over high heat.
Ingredients List
Important Notes
The quality of ingredients greatly influences the flavor of this dessert; it is recommended to use good quality azuki beans.
When cooking azuki beans, adjust the water level as needed due to evaporation; if there's too little water, add hot water to replenish.
When adding sugar, always do so gradually and in increments, tasting as you go to adjust to your preferred sweetness.
Adding a tiny pinch of salt at the end can make the azuki bean soup's flavor softer and more profound.
The prepared Zenzai can be enjoyed warm, or chilled after refrigeration.
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