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Asian Grocery markets (H-Mart, 99 Ranch).Japanese Grocery market (Mitsuwa, Nijiya, Tokyo Central).Satou no Kirimochi is one of the most well-known brands and is my family’s favorite as well. In fact, it is more common to eat Mochi Red Bean Soup with a type of mochi called kirimochi. You definitely don’t have to make your own mochi. Add 1 tsp of butter (not traditional, try at your own risk).Adjust sweetness to your liking (add more or less red bean paste).If you are feeling a little risky, try it out!! Yes, I said it… I said butter! This isn’t enough for the butter flavor to overpower the soup, but just enough to bring out the depth of the soup and it adds a little something-something. This is not traditional at all, however, what I like to do is also add about 1 tsp of butter to my Oshiruko. A pinch of salt is all you need to bring out the sweetness and flavor of the soup. However, one thing I will make sure to incorporate is SALT.
If you don’t like it as sweet, add more water. The key to making the perfect red bean soup is customizing it to your liking! If you like sweeter soup, add more red bean paste.
#RED BEAN MOCHI HOW TO#
Tips on how to get the perfect Red Bean Soup
It is easier to handle as shiratamako doesn’t get that sticky and stick to your fingers (feels like play dough). Shiratamako also has a smoother texture, whereas mochiko is a little more grainy. If you’ve had dango before which is made from shiratamako, you can tell it is really chewy and bouncy. Typically, it is made from rice flour called shiratamako. There are many variations of red bean soup in different countries, but what makes Oshiruko special is the type of glutinous rice flour used to make the mochi. Using store-bought red bean paste is the quickest and easiest method of making Oshiruko without compromising the taste of course :). You can make homemade red bean paste from scratch, however, it will take a lot more time and effort. It is a dish that will certainly satisfy any sweet tooth without being overly sweet. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.Oshiruko is a popular dessert made from Azuki (red beans), sugar, and mochi.Set the mochi seam-side down and repeat with the remaining dough and filling. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). If it is too sticky, dust your fingers with cornstarch. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. Assemble the mochi: Place a square of mochi dough in your palm.With a pizza cutter, cut the dough into 3-inch squares. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute.Use a sieve to generously dust a clean surface with cornstarch.Continue microwaving in 15–30-seconds intervals, stirring between, until fully transparent and glossy, 1–2 minutes more. Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3–4 minutes total.(Alternatively, combine the ingredients in a blender and blend until smooth). Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth.
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