Ingredientes para Ozenzai With Mochi Balls
- Rice Flour
- Water (approximately 1 1/2 cups total, add as needed for mochi dough)
- Red Bean Paste
- 1/2 cup granulated sugar
- Pinch of salt
- Cornstarch
- Cold Water
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Cómo preparar Ozenzai With Mochi Balls
- **Make the Mochi Balls:**
- In a medium bowl, combine 1 cup shiratama flour with 1/2 cup water. Mix until a shaggy dough forms.
- Gradually add more water, 1 tablespoon at a time, until a soft, pliable dough is formed. The dough should resemble the texture of your earlobe – holding its shape but remaining soft.
- Bring a large pot of water to a boil. Roll the mochi dough into 1-inch balls.
- Gently drop the mochi balls into the boiling water. Reduce heat to medium-low and simmer for 5-7 minutes, or until the mochi balls float to the surface.
- Remove the mochi balls with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process. Set aside.
- **Make the Red Bean Soup:**
- In a medium saucepan, combine 1 (15-ounce) can of koshi-an or tsubushi-an, 2 cups water, 1/2 cup granulated sugar, and a pinch of salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Reduce heat to low and simmer for 10-15 minutes, or until the soup has thickened to the consistency of a rich spaghetti sauce. Stir frequently to prevent burning.
- If needed, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Add the slurry to the simmering soup, stirring continuously until the soup thickens to your desired consistency.
- Taste and adjust sweetness and salt as needed.
- To serve, divide the mochi balls (about 2 per bowl) among four bowls. Ladle the warm red bean soup over the mochi balls.
- Garnish with pickled plums (umeboshi) for a delightful sweet and sour contrast (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
30g
Fat
1g
Carbs
19g
