Oshiruko

Name: Oshiruko
Total time: 90 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g azuki beans; 80 g sugar; 1 pinch salt; 1 L water; 150 g shiratamako (glutinous rice flour); 130 g lukewarm water; 10 g sugar

1h 30m

Serves 4

tiktok.com

Oshiruko

tiktok.com

1h 30m

Serves 4

Directions

1Wash the azuki beans twice.
2Bring the beans to a boil for the first time to remove bitterness and open them.
3Bring the beans to a boil a second time for 5 minutes.
4Keep one part of the juice from the beans.
5Put the beans back in the pan.
6Add sugar and a little bit of salt to the beans, then add more sugar if not enough.
7Mix well and put the beans over medium heat.
8When it starts to boil, add water back halfway through.
9Cook for 1 to 1.5 hours gently, stirring from time to time.
10Add water as needed to maintain a porridge consistency.
11While the beans are cooking, mix shiratamako (rice flour) with a little bit of water until it forms a dough.
12Form small balls of 20 to 25g from the dough.
13Gently mark the small balls with your finger.
14Boil the dango balls in boiling water for 2 minutes.
15Crush some of the cooked beans to give consistency to the anko (sweet red bean paste).
16Prepare a bowl of ice water.
17Place the cooked dango into the ice water to stop cooking and regain texture.
18Place the dango directly into the bowl with the sweet red bean porridge.

Ingredients

300 g azuki beans
80 g sugar
1 pinch salt
1 L water
150 g shiratamako (glutinous rice flour)
130 g lukewarm water
10 g sugar

Equipment

panbowl

Tips

You can buy canned pre-cooked azuki beans to save time, then add them to water and simmer for a few minutes.
All ingredients can be found in Asian grocery stores or online.
The recipe is simple but requires patience.

Oshiruko

1h 30m

Serves 4

tiktok.com

Oshiruko

tiktok.com

1h 30m

Serves 4

Directions

1Wash the azuki beans twice.
2Bring the beans to a boil for the first time to remove bitterness and open them.
3Bring the beans to a boil a second time for 5 minutes.
4Keep one part of the juice from the beans.
5Put the beans back in the pan.
6Add sugar and a little bit of salt to the beans, then add more sugar if not enough.
7Mix well and put the beans over medium heat.
8When it starts to boil, add water back halfway through.
9Cook for 1 to 1.5 hours gently, stirring from time to time.
10Add water as needed to maintain a porridge consistency.
11While the beans are cooking, mix shiratamako (rice flour) with a little bit of water until it forms a dough.
12Form small balls of 20 to 25g from the dough.
13Gently mark the small balls with your finger.
14Boil the dango balls in boiling water for 2 minutes.
15Crush some of the cooked beans to give consistency to the anko (sweet red bean paste).
16Prepare a bowl of ice water.
17Place the cooked dango into the ice water to stop cooking and regain texture.
18Place the dango directly into the bowl with the sweet red bean porridge.

Ingredients

300 g azuki beans
80 g sugar
1 pinch salt
1 L water
150 g shiratamako (glutinous rice flour)
130 g lukewarm water
10 g sugar

Equipment

panbowl

Tips

You can buy canned pre-cooked azuki beans to save time, then add them to water and simmer for a few minutes.
All ingredients can be found in Asian grocery stores or online.
The recipe is simple but requires patience.