Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I had in the freezer but I’ve also used shiratama (which is what I used in that previous kabocha shiruko post), when I don’t have any mochi on hand.
I used to buy the cans of cooked azuki, but making this at home is a lot better. The canned azuki is overly sweet, so making this from scratch allows me to control the sweetness. I’ve also made a habit of drizzling coconut milk over the top before serving, which is not at all traditional, but very tasty!
Makes about 4 to 6 servings
1/2 lb dried azuki beans
4 pcs mochi or shiratama
Wash, then soak the beans in plenty of water for at least 2 hrs. Drain and rinse, then place in a medium pot and fill with water by about 1 inch. Bring to a boil, then drain and fill the pot again with water by about 2 inches. Boil until beans are soft (about 30–45 mins). Add sugar, a tablespoon at a time, until sweetened to your liking. Simmer for another 15 mins, then serve with soft mochi or shiratama. If you find the oshiruko gets too thick, just thin out with more water and sugar.