Popular Recipes
Red Bean Soup with Rice Cake

Zenzai (Red Bean Soup with Rice Cake) has a sweet flavor that can be enjoyed warm or cold.Red_Bean_Soup

Serves 4


  • ½ lb dried aduki beans
  • 2 cups dark brown sugar
  • 1 tsp salt
  • 1 tablespoon cornstarch
  • 4 mochi rice cakes for the topping


  1. Soak the beans in cold water over-night.
  2. Drain and replace the water, so that there is about 3 times more water than aduki beans.
  3. Bring to the boil, and then turn down the heat, cover and simmer for about half an hour until the beans are tender.
  4. Adjust the thickness of the soup by adding water or taking some away as necessary.
  5. Add the sugar and boil for another hour.
  6. Add the salt.
  7. The soup can be served hot in winter, or ice cold in summer.
  8. The beans can be left whole, or they can be slightly mashed, or pressed through a sieve to remove the skins, producing a velvety consistency.
  9. Top with one moshi rice cake per serving.

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