Oshiruko (Japanese Sweet Red Bean Soup)
A thick, deeply flavored oshiruko made with cooked adzuki beans. Top with soft and chewy shiratama dumplings or grilled mochi.
Equipment
- Spatula
- potato masher
- Saucepan
- Mixing bowl
- Slotted spoon
- Spoon
Ingredients
Oshiruko
- 200 g cooked adzuki beans unsweetened
- 100 ml water or adzuki bean cooking liquid
- sugar to taste
Shiratama dumplings
- 25 g shiratamako glutinous rice flour
- 20 ml water add more as needed
Instructions
Make the oshiruko
- Add the cooked adzuki beans and water (or cooking liquid) to a saucepan and simmer until you reach your desired consistency.200 g cooked adzuki beans, 100 ml water or adzuki bean cooking liquid
- Add sugar to taste.sugar
Use a masher to partially crush the beans to thicken the soup more quickly.
Make the shiratama dumplings
- Add the shiratama-ko to a bowl and mix in water little by little, kneading until the dough feels like an earlobe — soft but not sticky.25 g shiratamako, 20 ml water
- Shape into 4–5 even small rounds and drop into a pot of boiling water.
- Once all the dumplings float to the surface, cook for one more minute, then transfer to a bowl of cold water.
If the dough is too wet, add a little more shiratama-ko to adjust.
Assemble
- Ladle the warm oshiruko into bowls and top with the shiratama dumplings.