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Zenzai (Sweet Red Bean Soup with Shiratama)
Serves 4 · About 30 min
A warm sweet: canned sweet red beans thinned and heated, with hand-rolled shiratama (rice flour dumplings). Also eaten at Kagami Biraki in January.
① Make the shiratama dough→② Roll into balls→③ Boil and cool→④ Heat the red beans→⑤ Serve
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How to make it
1
Make the shiratama dough
- Put 100 g shiratamako (glutinous rice flour) in a bowl
- Add 90 ml water in about 3 parts, kneading with your hands each time
- If it's crumbly, add water 1 tsp at a time. If it's sticky, add a little more shiratamako
How to tell it's doneIt holds together in one lump, doesn't stick to your hands, and when you press it with a finger it dents without cracking.
2
Roll into balls
- Divide the dough into 16 equal parts and roll each into a ball between your palms (about 2.5 cm across)
- Press the center lightly with a finger to make a small dent (this helps it cook through)
- Lay them on a tray or plate so they don't touch
How to tell it's doneAll 16 are about the same size.
3
Boil and cool in water
- Put 1.5 L water in a pot and bring to a boil. Fill a separate bowl with water
- Add the dumplings one at a time. They sink to the bottom at first, so if they stick, gently free them with cooking chopsticks
- Boil for 1–2 minutes after they float up
- Scoop them out with a ladle and put them in the bowl of water to cool
How to tell it's doneCut one in half: it's white and soft all the way to the center, with no floury core.
Be carefulThe water splashes, so put the dumplings on a ladle and add them from just above the water.
4
Heat the red beans
- Put 1 can sweet red beans, 100 ml water and a pinch of salt in another pot (salt makes the sweetness stand out)
- Put on medium-low heat and warm, stirring from the bottom with a wooden spatula
How to tell it's doneSmall bubbles are popping. Taste it, and if it's too sweet, add water 1 tbsp at a time.
Be carefulRed beans burn on the bottom easily and can pop and spatter hot. Don't turn up the heat, and keep stirring.
5
Add the dumplings and serve
- Drain the dumplings, add them to the pot from step 4, and warm on low heat for 1 minute
- Put red beans and 4 dumplings each in bowls
ReadyThe dumplings are warm and look white on top of the red beans.
Be carefulShiratama dumplings can easily get stuck in the throat. For small children and older people, cut them in half on a cutting board before serving. Chew well.
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If it didn't work out
The center of the dumplings is hardThey didn't boil long enough in step 3, or they were too big. Boil 1–2 minutes after they float, and make a dent in the center.
The dumplings crackThe dough in step 1 didn't have enough water. Next time add water 1 tsp at a time and knead until it doesn't crack.
The red beans are too thick and heavyAdd water 1 tbsp at a time and thin it out while tasting.
The bottom burnedThe heat was too high in step 4. Don't scrape the burnt part; move only the top to the bowls.
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