Red Bean Soup (Oshiruko) with Grilled Mochi

A comforting and warming Japanese dessert of sweet red bean soup served warm with grilled mochi balls.

Prep Time

15 minutes

Total Time

45 minutes

Calories

420

Level

Easy

Yields

4 servings

Cost

£1.11

Season:

🌍 Year-round

Meal Type:

Snack•Dessert•Soup

Cuisine:

Japanese

Cooking Style:

Grilling

Mood:

Comfort Food

Ingredients

Servings

1cupDried Azuki Beans(Red beans)

£0.75

6cupsWater(For cooking beans)

0.5cupSugar(Adjust to taste)

£0.20

0.3teaspoonSalt

£0.01

8piecesMochi(Small, square mochi pieces)

£3.50

Total Cost

£4.46

£1.11 per serving

The Method

1
Rinse the azuki beans in a colander under cold water.
2
Place the beans in a saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the beans and discard the water. This removes bitterness.
3
Return the beans to the saucepan and add the remaining 2 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the beans are very soft and easily mashed. Stir occasionally and add more water if necessary to prevent the beans from drying out.
4
Once the beans are soft, add the sugar and salt. Stir well until the sugar is dissolved. Continue to simmer for another 10 minutes, stirring occasionally, allowing the soup to thicken slightly.
5
While the soup is simmering, prepare the mochi. Preheat a grill pan over medium heat (or preheat your oven to 400°F/200°C).
6
Grill (or bake) the mochi for 3-5 minutes per side, or until they are puffed up and lightly browned. Watch carefully, as they can burn easily.
7
Ladle the hot red bean soup into bowls and top each with 2 grilled mochi pieces.
8
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

420 kcal / 1757 kJ

Carbs

88g

34% of RDA

Fat

1% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

28 g

31% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

0.2 g

1% of RDA

Chef's Tips

You can use canned azuki beans to shorten the cooking time. Drain and rinse the canned beans before adding them to the soup. Reduce the simmering time after adding sugar to about 5 minutes.

For a smoother soup, you can use an immersion blender to partially blend some of the beans.

Adjust the sweetness of the soup to your preference by adding more or less sugar.

A small pinch of salt enhances the sweetness of the red bean soup.

If you don't have a grill pan, you can use a regular frying pan or even a toaster oven to cook the mochi.

Leftover red bean soup can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Grill pan (or oven)

Wine Pairings

No wine pairing suggestions available for this recipe.

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