Dish out and serve immediately
From Japan (2012).
Source and licence
From Japan (2012), printed page 47, digitised by the Internet Archive: https://archive.org/details/Cooking_Classics_Japan_A_Step-By-Step_CookbookCatherina_Hosoi
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 101 desserts grilled rice
- 104 glutinous rice flour
- 107 green tea jelly
- 108 plum wine jelly
- 111 grilled rice
- 3 Add enough water
Method
- rice and noodles 101 desserts grilled rice cakes with red beans 104 glutinous rice flour dumplings and shredded jelly with red bean paste 107 green tea jelly with red beans 108 plum wine jelly 111 grilled rice cakes with red beans zenzai In Japan, this popular traditional sweet is typically eaten for afternoon tea, known as san-ji no-oyatsu, which literally means 3 o'clock teatime.
- Serves s Japanese red beans {azuki) 300 g (11 oz) Water as needed Sugar 200 g (7 oz) Japanese rice cakes {kirimochi) 5 1 Start preparations a day ahead.
- Wash red beans and soak in water overnight.
- 2 On the day of cooking, drain red beans and place in a large pot.
- Add enough water to cover red beans and bring to the boil.
- Drain water.
- Repeat this process another time.
- 3 Add enough water to cover red beans again and bring to the boil.
- Lower heat and leave to simmer for 30 minutes.
- Drain red beans and reserve liquid.
- 4 In a separate pot, add red beans, sugar and half the reserved liquid.
- Bring to the boil and cook over low heat until liquid is reduced by half.