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Ozenzai With Mochi Balls Recipe

Indulge in the comforting warmth of Ozenzai, a traditional Japanese dessert soup! This recipe features delightfully chewy homemade mochi balls swimming in a luscious, thick red bean soup (anko). Using pre-packaged koshi-an or tsubushi-an makes this incredibly easy, perfect for a cozy night in. The sweetness of the red bean soup is beautifully balanced by the optional addition of pickled plums (umeboshi). Get ready for a taste of Japan's wintertime magic!

Prep Time 15 mins
Cook Time 30 mins
Calories 260.3 kcal
Protein 7g
Rating 3.0 (2 Reviews)
Ozenzai With Mochi Balls 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ozenzai With Mochi Balls

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How to Make Ozenzai With Mochi Balls

  1. **Make the Mochi Balls:**
  2. In a medium bowl, combine 1 cup shiratama flour with 1/2 cup water. Mix until a shaggy dough forms.
  3. 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.
  4. Bring a large pot of water to a boil. Roll the mochi dough into 1-inch balls.
  5. 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.
  6. 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.
  7. **Make the Red Bean Soup:**
  8. 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.
  9. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  10. 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.
  11. 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.
  12. Taste and adjust sweetness and salt as needed.
  13. To serve, divide the mochi balls (about 2 per bowl) among four bowls. Ladle the warm red bean soup over the mochi balls.
  14. 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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Sweets & Sides Desserts Bean & Lentil Recipes Asian Japanese Vegetarian 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Desserts Beans Asian