√ 10 Zenzai Recipes: Exploring the Sweet World of Japanese Red Bean Soup

Dive into the sweet and satisfying world of Japanese red bean soup, or zenzai, with these 10 incredible zenzai recipes. From classic mochi zenzai to innovative twists on this traditional Japanese dessert, explore the diverse flavors and textures of zenzai and discover your new favorite comfort food. Whether you’re craving a warm bowl of shiruko on a chilly evening or a refreshing cold zenzai in the summer, this collection of zenzai recipes has something for everyone. Get ready to experience the deliciousness of red bean soup and impress your taste buds with these delightful Japanese treats.

How to Make Lightly Sweetened Sweet Red Bean Soup (Zenzai)

This recipe provides a simple and easy-to-follow method for making delicious, lightly sweetened sweet red bean soup, also known as zenzai. With just a few ingredients and some patience, you can create a comforting and flavorful treat.

Ingredients

250g azuki beans
125g sugar
1 pinch salt
Plenty of water

Instructions

Rinse the azuki beans thoroughly with water. Place them in a pot and cover with plenty of water.
Bring the water to a boil. Once boiling, drain the beans in a colander. Return the beans to the pot and add fresh water, about three times the volume of the beans (750ml in this case). Reduce heat to low and simmer for 1 hour.
During the simmering process, scum will rise to the surface. Carefully remove the scum with a spoon or skimmer. Ensure the beans remain submerged in water throughout the cooking process; add more water if necessary.
After 1 hour, the beans should be plump. Add the sugar in three parts, along with the salt. Continue to simmer for another 30 minutes.
Turn off the heat. Cover the pot with a lid and let the beans steam for 30 minutes. This allows the flavors to meld and the beans to soften further.
Your sweet red bean soup is now ready! Enjoy it warm or chilled. Leftovers can be frozen.

Mochi Ice Cream with Warm Red Bean Soup

This recipe provides a simple and delicious way to enjoy the delightful combination of mochi ice cream and warm red bean soup (oshiruko). It’s a perfect quick dessert that can be customized with various toppings.

Ingredients

1 serving sweet red bean soup (oshiruko)
1 piece mochi ice cream (your favorite flavor)
Optional Toppings:

Matcha powder (for a sophisticated taste)
Cinnamon (surprisingly good)
Kinako (to slow blood sugar rise and for added deliciousness)

Instructions

Prepare your ingredients. Choose your favorite flavor of mochi ice cream and have your red bean soup ready. Pre-packaged or canned red bean soup works perfectly.
Heat the red bean soup. Warm the soup in the microwave according to package instructions (if using pre-packaged soup).
Assemble your dessert. Pour the warm red bean soup into a bowl. Make a small well in the center of the soup and gently place the mochi ice cream on top.
Add toppings (optional). Sprinkle your desired toppings over the mochi ice cream and red bean soup. This enhances the flavor and visual appeal.

Enjoy your simple and delicious Mochi Ice Cream with Warm Red Bean Soup!

Crafting Adorable Rilakkuma Zenzai (Sweet Red Bean Soup)

This recipe guides you through creating a charming Rilakkuma-themed sweet red bean soup (zenzai). While the ingredient list may seem extensive, substitutions are welcome. Regular food coloring can replace natural dyes, and the liquor adds fragrance but isn’t essential. The key is to have fun and enjoy the process!

Ingredients:

40g Shiratamako (glutinous rice flour)
70g Silken Tofu
Pumpkin Powder (small quantity)
Matcha Powder (small quantity)
Cinnamon Powder (small quantity)
Cherry Blossom Liquor (Japone) (small quantity, optional)
Black Chocolate Pen
Black Natural Food Dye (small quantity)
Pink Natural Food Dye (small quantity)
1 can Boiled Adzuki Beans
Water
Sweet Chestnut in Sugar Syrup

Instructions:

Preparing the Dough: Combine the shiratamako and 40g of silken tofu in a bowl. Set aside the remaining tofu for adjusting dough consistency. Divide the dough into smaller portions for coloring.

Coloring the Dough: For yellow, mix pumpkin powder with a portion of dough, adding silken tofu until it reaches an earlobe-like consistency. Repeat this process for green (using matcha) and black (using black food dye).

For pink, mix the pink food dye with dough, using the cherry blossom liquor instead of tofu to achieve the desired firmness. Mix cinnamon powder into the remaining white dough for Rilakkuma’s body. Reserve a small amount of white dough if you plan to make Korilakkuma as well.

Shaping Rilakkuma: Roll each colored dough into balls on parchment paper. Assemble the Rilakkuma shape. For added stability, use small pieces of dough to reinforce the joints between the face and ears.

Carefully cut around the Rilakkuma shape on the parchment paper and set aside.

Making the Dango: Create three small balls from different colored doughs. Thread them onto a toothpick and remove the sharp end.

Cooking: Gently boil water, then reduce heat to low. Add the Rilakkuma (with parchment paper) and the dango. Cook until they float to the surface, then carefully remove them from the water.

Creating Kiirotori: Wipe the sweet chestnut dry and draw Kiirotori’s face with the chocolate pen.

Preparing the Zenzai: Heat the adzuki beans in a bowl with water in the microwave. Place the cooked Rilakkuma, dango, and Kiirotori on top of the warm zenzai.

Your adorable Rilakkuma Zenzai is now ready to enjoy!

Easy Pressure Cooker Zenzai (Japanese Sweet Red Bean Soup)

This recipe provides a simple and efficient way to make delicious Zenzai (Japanese Sweet Red Bean Soup) using a pressure cooker. With just a few steps, you can enjoy this comforting and flavorful dessert.

Ingredients:

300 grams Dried adzuki beans
250 grams Raw cane sugar
1 1/2 tbsp Honey
3 pinch Salt
Water (see instructions)
Mochi (to taste)

Instructions:

Rinse and Drain: Rinse the adzuki beans thoroughly under cold water to remove any debris. Drain completely using a colander.
Initial Boil: Place the beans in the pressure cooker with 700ml of water. Bring to a boil uncovered for 4-5 minutes. This initial boil helps remove any bitterness. Drain the water completely.
Pressure Cook: Return the drained beans to the pressure cooker and add 1200ml of fresh water. Seal the lid and cook under high pressure for 15 minutes once the pressure has built. Allow the pressure to release naturally.
Sweeten and Thicken: Open the pressure cooker and gradually stir in the sugar, followed by the salt and honey. Simmer the mixture over medium heat until the beans are soft and the soup has thickened to your desired consistency (you should be able to easily crush a bean between your fingers).
Grill Mochi (Optional): For an added treat, grill bite-sized pieces of mochi until lightly puffed and golden. Line a grill with aluminum foil for easy cleanup.
Serve: Ladle the warm Zenzai into bowls and top with grilled mochi (if using). Enjoy! Leftover Zenzai can be portioned and frozen for later.

Creamy Red Bean Dessert Soup

This recipe provides a simple and delicious way to enjoy the classic combination of sweet red beans and creamy milk. With just a few ingredients and minimal effort, you can create a comforting and flavorful dessert soup.

Ingredients:

1 pack Sweet Red Bean Soup
100 ml Milk
Kinako (toasted soybean flour), for garnish

Instructions:

Warm the Milk: Gently heat the milk in the microwave. For a richer, frothier texture, use a milk frother to create a light foam.
Heat the Red Bean Soup: Warm the sweet red bean soup in the microwave. Pour the warmed soup into your serving cups or bowls.
Combine and Garnish: Carefully pour the warmed milk over the red bean soup. Sprinkle generously with kinako for a nutty and aromatic finishing touch. Enjoy!

Quick & Easy Microwave Zenzai

Enjoy a warm, comforting bowl of Zenzai in minutes with this simple microwave recipe. This traditional Japanese dessert features sweet red bean soup (oshiruko) and chewy mochi, perfect for a quick treat any time of day.

Ingredients

1 can (approx. 15 oz) tsubu-an (sweetened red bean paste)
1-2 tbsp water
Salt (optional, to taste)
1 serving of mochi (grilled, microwaved, or boiled)

Instructions

Prepare your mochi: Toast it in a toaster oven, soften it in the microwave, or boil it until tender. The cooking method depends on the type of mochi you are using.
Heat the red bean paste: In a microwave-safe bowl (about 200ml capacity), add about half the can of tsubu-an. Add 1-2 tablespoons of water to help create a soup-like consistency.
Microwave: Heat the red bean mixture in the microwave for 1-2 minutes, or until warmed through. Be careful, as the bowl may get hot.
Assemble the Zenzai: Carefully place the cooked mochi on top of the warm red bean soup.
Serve and Enjoy: Zenzai is best served immediately while hot. Add a pinch of salt if desired, for an extra layer of flavor. Be cautious when eating, as the soup will be very hot.

Rustic Red Bean Soup (Zenzai)

This recipe guides you through making a comforting and flavorful Japanese red bean soup, known as Zenzai. This rustic version focuses on achieving perfectly tender beans and a rich, sweet broth. It’s perfect for enjoying on its own or with traditional accompaniments like mochi or roasted chestnuts.

Ingredients

250 grams Dried adzuki beans
200 grams White sugar
750 ml Water for boiling
1 tsp Soy sauce
2 pinch Salt

Instructions

Removing Astringency: Rinse the adzuki beans. Place them in a pot, cover with water, and bring to a boil over high heat. Reduce heat to low-medium and boil for 10 minutes. Drain the beans.
Boiling the Beans: Return the beans to the pot and add 750ml of fresh water. Bring to a boil, then reduce heat to a gentle simmer, ensuring the beans don’t move around too much. Cover the pot with the lid slightly ajar.
Simmering Until Tender: Simmer until the beans are tender, about 40 minutes for fresh beans. The water level should be just below the top of the beans. You should be able to easily crush a bean between your fingers.
Adding Sweetness: Turn off the heat and add all the sugar at once. Gently stir and return to low heat until the sugar dissolves completely. The beans will release moisture, covering themselves in the sweetened liquid.
Finishing Touches: Once small bubbles appear around the edges of the pot, simmer on very low heat for about 10 minutes to fully incorporate the sugar. Add the soy sauce and salt, stirring to combine.
Resting Period: Remove from heat, cover the pot, and let the beans sit overnight to deepen the flavor. This allows the beans to absorb the sweet broth.
Serving Suggestions: Serve warm over mochi, candied chestnuts, or roasted kabocha squash. A small side of shio-kombu (salted kelp) or shibazuke (pickled eggplant) can add a refreshing contrast.

Easy Pressure Cooker Zenzai

This recipe provides a simple and efficient method for making delicious zenzai using a pressure cooker. Zenzai is a traditional Japanese sweet treat featuring a sweet red bean soup and chewy mochi. This method significantly reduces the cooking time for the adzuki beans, resulting in a comforting and flavorful dessert in minutes.

Ingredients

200 ml Dried adzuki beans
200 ml Sugar
1/2 tsp Salt
1000 ml Water
1 Mochi (rice cakes)

Instructions

Pre-boil the beans: Briefly boil the dried adzuki beans in a large pot of hot water. This initial boiling helps to remove impurities and reduce cooking time. Once boiled, drain the beans thoroughly.
Pressure cook the beans: Place the pre-boiled beans and water into the pressure cooker. Heat over high heat until the pressure gauge indicates full pressure. Once full pressure is reached, reduce the heat to low and cook for 15 minutes.
Season the zenzai: Allow the pressure cooker to cool naturally and the pressure to drop completely before opening the lid. Once opened, add the sugar and salt, stirring well to dissolve and combine with the cooked beans.
Prepare and serve: Grill or microwave the mochi until softened. Add the desired amount of mochi to the zenzai and serve warm. Grilling the mochi adds a pleasant toasted flavor, while microwaving offers a quick and easy alternative.

Cozy Coffee & Kinako Milk Zenzai

This recipe guides you through creating a comforting and flavorful Coffee & Kinako Milk Zenzai. Zenzai is a traditional Japanese sweet treat, and this version incorporates the rich notes of coffee and the nutty aroma of kinako (roasted soybean flour) for a unique twist.

Ingredients

Milk: 200 ml whole milk
Sugar: 3 tbsp
Kinako (Roasted Soybean Flour): 2 tsp
Instant Coffee Powder: 1 tsp
Grated Ginger: 1 tsp
Salt: 1 pinch
Katakuriko Slurry: 1 tbsp water mixed with 2 tsp katakuriko (potato starch)
Mochi/Dango: 2-3 mochi cakes OR 10 shiratama dango
Optional Toppings:

Walnuts (2-4, crushed)
Cinnamon (a sprinkle)

Instructions

Prepare the Mochi/Dango: Toast mochi in a toaster oven until softened and slightly puffed. If using dango, prepare according to package instructions and set aside.
Make the Coffee-Kinako Milk Sauce: In a small saucepan, combine the milk, sugar, kinako, instant coffee powder, grated ginger, and salt. Cook over low to medium-low heat, stirring constantly to prevent scorching. Once heated through, gradually whisk in the katakuriko slurry to thicken the sauce.
Assemble the Zenzai: Place the toasted mochi or cooked dango in a serving bowl. Pour the warm coffee-kinako milk sauce generously over them. If desired, top with crushed walnuts and a sprinkle of cinnamon.

How to Make Delicious Sweet Red Bean Soup (Zenzai)

This recipe guides you through making classic Japanese Sweet Red Bean Soup, also known as Zenzai. With simple steps and readily available ingredients, you’ll be enjoying this comforting dessert in no time.

Ingredients

250 grams Dried adzuki beans
200 grams Sugar
1 pinch Salt
Mochi rice cakes

Instructions

First Boil: Rinse the dried adzuki beans and place them in a saucepan with 700 ml of water. Simmer over medium heat. Once boiling, add 200 ml more water. Bring to a boil again, then turn off the heat and drain the beans.
Second Boil: Return the beans to the saucepan and add enough water to cover them by 2 cm. Simmer over medium heat until the beans lose their wrinkles and become smooth. Drain the beans again.
Third Boil: Place the beans back into the saucepan and add water to cover by 2 cm. Reduce heat to low and simmer until the beans are very tender, easily mashed with a finger. Maintain a low simmer throughout this stage.
Sweetening and Resting: Add salt and sugar to the tender beans. Simmer for 15 minutes, adding the sugar in 3 separate batches. For best flavor, allow the soup to stand overnight.
Serving with Mochi: Toast mochi rice cakes until golden brown and crispy. Place the toasted mochi into the sweet red bean soup and enjoy.
Alternative Method: You can also make Zenzai using pre-made anko (sweet red bean paste). Simply dilute the anko with water to your desired consistency and heat through.

History of Zenzai

Zenzai, this comforting and subtly sweet Japanese red bean soup, boasts a history deeply intertwined with religious practices and agricultural traditions. Its origins can be traced back to the Muromachi period (1336-1573), where it began not as a dessert, but as a savory dish offered as a religious offering in Buddhist temples.

Originally, zenzai was made with a variety of grains and vegetables, reflecting the agricultural staples of the time. Over time, azuki beans became the dominant ingredient, lending the dish its characteristic sweetness and reddish-brown hue. This shift likely coincided with the growing availability of sugar in Japan.

The zenzai we know and love today evolved during the Edo period (1603-1868). It transitioned from a temple offering to a more widely consumed treat, enjoyed especially during festive occasions and the cold winter months. Regional variations also began to emerge, with some areas preferring a thinner, soupier consistency, while others favored a thicker, almost porridge-like texture.

From its humble beginnings as a savory temple offering to its current status as a beloved Japanese dessert, zenzai’s journey reflects the fascinating interplay of culture, religion, and culinary evolution.

Nutritional Content and Benefits of Zenzai

Zenzai, with its base of red beans, offers a surprisingly nutritious profile. Red beans are a good source of protein and fiber, both important for satiety and digestive health. They’re also packed with iron, essential for oxygen transport throughout the body, and potassium, which helps regulate blood pressure.

Beyond these key nutrients, red beans contribute various vitamins and minerals, including folate, magnesium, and manganese. The fiber in red beans is primarily soluble fiber, which can help lower cholesterol levels and promote stable blood sugar. This makes zenzai a relatively healthy dessert option, particularly when compared to more processed sweets.

Depending on the specific recipe, other ingredients in zenzai can further enhance its nutritional value. Mochi, often included, provides a source of carbohydrates for energy, while shiratama dango (small white dumplings) adds a touch of sweetness and texture.

While zenzai offers several health benefits, it’s important to consume it in moderation due to its sugar content. The sweetness often comes from sugar added during cooking, or from the natural sugars in the ingredients themselves. Enjoying zenzai as part of a balanced diet is a delicious way to experience its nutritional advantages.

Tips for Choosing Quality Sweet Red Beans

Choosing the right sweet red beans (anko) is crucial for a delicious bowl of zenzai. While you can make your own anko from scratch, using pre-made anko is a convenient shortcut. Here are a few things to keep in mind when selecting your sweet red beans:

Bean Type: Look for azuki beans specifically labeled for making anko. These beans are smaller and tend to have a smoother texture when cooked.

Sweetness Level: Anko comes in varying levels of sweetness. Tsubuan is less sweet and has a chunkier texture, showcasing the whole beans. Koshian is smoother and sweeter, made from pureed beans. Tsubushian falls somewhere in between, offering a balance of texture and sweetness.

Ingredients: Check the ingredient list. Ideally, it should contain minimal additives. High-quality anko often contains just beans, sugar, and salt.

Color and Texture: Observe the color and texture. The color should be a vibrant, deep red, and the texture should be smooth and consistent (unless you’re going for tsubuan). Avoid anko that looks dull or has a grainy texture.

Packaging: Choose anko that’s packaged well to maintain freshness. Canned or vacuum-sealed packages are good options.

By considering these factors, you can choose the perfect sweet red beans to elevate your zenzai and enjoy a truly authentic Japanese dessert experience.