Things to know about Mizuyōkan Recipe
Japanese Traditional Red Bean Jelly – Mizuyōkan is a jelly dessert made out of red bean paste, agar-agar, and sugar. It is served in a long rectangular shape or sliced into smaller pieces. You can serve in any way you want as long as it maintains the jelly-like structure. This recipe of Mizuyōkan is light and served chilled. It is a usual dessert during the summer season in Japan.
Yokan’s Japanese version originates from the traditional Chinese treat using animal gelatin. A Buddhist priest introduced the traditional way of preparing this jelly dessert to adapt it to the Japanese cooking method by replacing animal gelatin with agar-agar. The best way to enjoy the dessert is by drinking refreshing Japanese green tea to complete your experience. It is a custom to eat Mizuyōkan after New Year’s meal. Today, the Nikko City in Tochigi still practices this tradition every New Year’s eve.
Cool and Sweet Japanese Traditional Red Bean Jelly. Authentic Recipe of Mizuyōkan.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 1000 grams (2.2 lb) Red Bean Paste – Adzuki Bean Paste – Anko – Hong Dou Sha
- 500 mL (16.91 floz) Water
- 12 grams (0.42 oz) Agar Agar Powder Gelatin
- 1/8 tsp Salt
- 200 grams (7.05 oz) Chestnut
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- You may use nagashikan 6 x 5 x 2 inches / 15 x 13.5 x 4.5 cm or wrap the container with food-grade plastic for easy removal of the red bean jelly.
Gelatin Mixture
- Using a small saucepan, pour the water and boil over medium fire, then add the gelatin powder or agar-agar.
- Lower down the heat. Stir for about 2 minutes or until the gelatin powder is completely dissolved.
- Add the red bean paste. Using a rubber or wooden spatula, mix well to dissolve the paste.
- Take it out of the heat and allow it to cool down for about 2 to 3 minutes.
Settling
- Pour the gelatin mixture into the container or nagashikan and cover ¼ of the container or 0.6 cm/0.23 inches, then allow the jelly to set at room temperature for about 10 minutes.
- Once solidified, place the chestnut one by one on top of the jelly, then pour the remaining jelly mixture to cover the chestnut.
- Leave the jelly at room temperature for 15 minutes, and then transfer it inside the fridge and chill for about 2 hours.
Serving
- If you are using a nagashikan, run a knife at the sides, and then lift the inner tray. For the plastic cover, lift the plastic carefully to avoid ruining the shape of the jelly.
- Cut into rectangular shapes, then serve it chilled. It can last for 3days inside the refrigerator.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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