Recipe of Delicious Yokan - Japanese Red Bean Jelly

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, yokan - japanese red bean jelly. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste.

Yokan - Japanese Red Bean Jelly is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Yokan - Japanese Red Bean Jelly is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook yokan - japanese red bean jelly using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Yokan - Japanese Red Bean Jelly:

1. Make ready 8 g agar powder
2. Take 600 gr red bean paste
3. Take 200 ml water
4. Make ready 1 little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey
5. Make ready Ginger if you like to add ginger
6. Get 1 rectangular mould or flower mould up to you

Some would make the jelly with strained red bean paste (like I do here) to give a smoother texture, while some would add in whole soft-boiled. Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright.

Steps to make Yokan - Japanese Red Bean Jelly:

1. Red bean paste and agar can be bought at 100 yen shop in Japan. If the shop is not available in your country, you can also make from raw red beans. We save time by using ready-made paste.
2. Mix 200ml water with 8g agar powder. Cook with medium heat, until it boils a little.
3. Add red bean paste.
4. Mix slowly till the paste is dissolved.
5. Genichi-sensei and I like to add ginger, so we use grater to get ginger juice.
6. You can add honey if you like sweet.
7. Cover the bottom of the mould with plastic wrap. If you have silicon mould, you can skip this.
8. Pour red bean paste into the mould.
9. Wrap all moulds and put in the fridge for 6 hours. We make it in the evening and have yokan by lunch the next day.
10. The rich taste of red bean, the spice of ginger and light sweet of honey. That is Japanese yokan!

Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright. The sweet Mizu Yokan is a Japanese jellied dessert made of bean paste, agar, and sugar. There are several flavors of Yokan in Japan. For example, Red bean, white kidney bean, chestnuts, persimmons, sweet potato, and so on.

So that is going to wrap it up with this exceptional food yokan - japanese red bean jelly recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!