Cool and Sweet Japanese Traditional Red Bean Jelly. Authentic Recipe of Mizuyōkan.

Agoralia Recipes Traditional Authentic Dishes

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.


Agoralia Recipes Traditional Authentic Dishes

Cool and Sweet Japanese Traditional Red Bean Jelly. Authentic Recipe of Mizuyōkan.

Local Recipe Name with Local Characters: 水ようかん
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— General Atributes of This Recipe:

Prep Time 20 mins
Cook Time 10 mins
Resting Time 2 hrs
Total Time 2 hrs 30 mins
Main Ingredient Group Beans & Legumes, Fruits
Spice Level No Spicy Recipes
Dish Type Sweets
Main Cooking Method Boiled, Boiled (Simmering)

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 3 Persons
Calories / Serving 1049 kcal

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

Agar-agar is made of seaweed, and it is usually used in Japanese desserts, available in diverse Asian markets and healthy food stores.
SERVE WITH:

If you want a traditional Japanese experience. Red bean jelly is best to consume with a glass of cold or hot green tea.

— Specific Atributes of This Recipe:

Nutrition

Calories: 1049kcalCarbohydrates: 240gProtein: 18gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 111mgPotassium: 368mgFiber: 10gSugar: 159gVitamin A: 17IUVitamin C: 27mgCalcium: 107mgIron: 6mg
Keyword Japanese Traditional Red Bean Jelly, Mizuyōkan Recipe, 水ようかん
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