Oshiruko (Red Bean Soup) / お汁粉
Oshiruko, sweet red bean soup with mochi, is so delicious that you will want to keep it away from Big Mom!
Servings: 2
Ingredients
Shiratama Dango (Mochi)
- 1/3 c shiratamako
- 3-5 tbsp water
- 1/2 tsp sugar
Oshiruko Soup
- 1 cup water
- 1 cup tsubu-an (anko - red bean paste)
- pinch salt
Instructions
To make Shiratama Dango
- In a bowl, put in the shiratamako, water, and sugar. Mix and once the mixture starts sticking together, use your hands and knead the mixture into a smooth ball. The amount of water will depend on how dry it is in your kitchen so add water little by little until everything sticks together and the ball holds together smoothly without cracking.
- Roll the ball of dough into a log. Break the log into about 6 equal-sized pieces and roll each piece into small balls (dango). Use your thumb to slightly indent the middles of each dango.
- Boil water in a pot. Once boiling, drop in the dango and carefully push them around to make sure they don't stick to the bottom. Boil for about 2 minutes and the dango are floating.
- Remove the floating dango and put them in an ice bath. Set aside.
To make the soup
- In a pot on medium-high heat, add the water, anko, and salt. Mix well until combined completely. Once the mixture is boiling, reduce the heat slightly and cook until the mixture reduces slightly.
- Put the prepared soup into bowl and place the prepared dango into the soup.
- Serve and enjoy!
Notes
Recipe by Sylvia Wakana (http://sylviawakana.com)