Recipe of Eric Ripert Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Turn down the heat a little after boiling. 材料は下記にあります。The ingredients are listed in below.カラメルゼリーの乗った栗入りの水ようかんです。カラメルゼリーは苦みのない優しい味なの. Turn down the heat to low. Simmer until the kanten dissolves completely. All the while, make sure to stir the kanten and water.

Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly):

1. Take size：width 5.6cm(2.2 in)×height 3.5cm(1.4 in) / 1 cup = 40ｍｌ
2. Make ready ■ Caramel Jelly
3. Prepare ・4g (2 tsp.) agar
4. Take ・20g (1.7 Tbsp.) granulated sugar
5. Get ・120g / 120ml (1/2 cup) water
6. Get ・60 g (2.1 oz / 1/3 cup) granulated sugar (for caramel)
7. Get ・2 Tbsp. water (for caramel)
8. Make ready ・3 Tbsp. water (for caramel)
9. Prepare ■ MIZU YOKAN (azuki bean Jelly)
10. Take ・265 g / 265 ml (1 cup and 2 Tbsp) water
11. Get ・230 g (8.1 oz) ''KOSHI-AN''
12. Make ready (KOSHI-AN : smooth and sweet red bean paste / azuki bean paste)
13. Make ready ・37g (3 Tbsp.) granulated sugar
14. Take ・ 6.5g (about 1 Tbsp.) agar
15. Make ready ■2-3 chestnuts (stewed in sugar)
16. Take ※1cup=235cc(USA)

Combine the agar and sugar in a container and mash while mixing. Pour the umeshu (plum wine) into a saucepan and boil for approx. two minutes to burn off the alcohol. Divide the chopped plum evenly into four containers. Transfer the beans to a food processor.

Instructions to make Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly):

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/sV-QohJHf6U
2. Cut chestnuts small pieces. Line up mini cups.
3. 【Caramel Jelly】Make caramel sauce. Put 60g (1/3 cup) granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When it becomes golden, turn off the heat. Add 3 Tbsp water.
4. Heat it again on low heat to make it smooth. Turn off the heat and let it cool.
5. Put granulated sugar and agar in a bowl. (granulated sugar : 20g / 1.7 Tbsp, agar : 4g / 2 tsp) Mix well to prevent the agar from becoming lumpy. Put 120ml (1/2 cup) water in a pot and bring to a boil. Turn down the heat a little after boiling.
6. Add the granulated sugar and agar in 4 part. Melt it completely each time. After all melted, heat it while mixing for a minute.
7. Add the caramel sauce. Heat it while mixing on medium heat for 1.5 min. Strain it with a tea strainer.
8. Pour a small amount into each mini cup. Wait for 5 min as it is. Put the chestnuts on it.
9. Gently scratch the surface. By doing this, the caramel jelly is attached to azuki bean jelly.
10. 【MIZU-YOKAN (azuki Bean Jelly)】Mix well granulated sugar and agar. (granulated sugar : 37g / 3 Tbsp, agar : 6.5g / 1 Tbsp) Put 265 ml (1 cup and 2 Tbsp) water in a pot and bring to a boil. Turn down the heat a little after boiling. Add the granulated sugar and agar in 4 part. Melt it completely each time.
11. After all melted, heat it while mixing for a minute. Add sweet azuki bean paste (koshi-an). Mix well until it gets smooth on low heat.
12. After it gets smooth, heat it for 2 min while mixing on medium heat. Put the pot on a wet towel. Continue to mix for 1-2 min and cool down. Pour it into each mini cup.
13. Cool it down and cool in a fridge for over an hour. It's all done!

Divide the chopped plum evenly into four containers. Transfer the beans to a food processor. Transfer the fine paste back into the same pot. Turn the heat to medium-low heat and add half of the sugar. Mix well with the bean paste.

So that’s going to wrap it up with this special food caramel ''mizu-yokan''(smooth and sweet azuki bean jelly / red bean jelly) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!