Japanese cuisine · Desserts & Sweets

Yokan

Firm jellied bar of sweet azuki paste and agar-agar, set overnight and cut into thin slices.

Ingredients · for 8 servings

• 300 g sweet red bean paste (anko)
• 4 g agar-agar (kanten)
• 120 g sugar
• 400 ml water
• 50 g azuki beans (dried)
• 1 pinch of salt

Instructions

1. Soak the azuki beans overnight, drain, simmer in fresh water for 45 min. until soft and drain again; meanwhile stir the agar-agar into the 400 ml cold water and let it swell for 20 min.
2. Bring the pot to a boil over medium heat while stirring and boil the agar-agar rapidly for 2–3 min. until it has fully dissolved and the liquid is clear.
3. Stir in the sugar and cook for another 2 min. until it has completely dissolved and the syrup forms light threads.
4. Add the bean paste spoonful by spoonful, whisk smooth and let the mixture reduce uncovered over low heat for 10–12 min. until it falls heavily from the spoon.
5. Fold in the cooked azuki beans and a pinch of salt, pour everything into a rectangular mold about 20 × 10 cm rinsed with cold water and smooth the surface.
6. Let set at room temperature for 1 hr., then chill overnight, turn out and cut into 1 cm thick slices.