It’s been freezing here in Tokyo and today I have the best thing to warm you up. It’s red bean soup with rice cake (mochi), or what we call “oshiruko” in Japanese. It’s sweet, it’s warm, it’s gentle… This is an ultimate comfort food.

Red Bean Soup with Mochi (Oshiruko) Using Shio Koji

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Sakura Yubi

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Cook Time 10

Total Time 10

Cuisine Japanese

Course Dessert

Servings 1 servings

Ingredients

140 g (4.9 oz) sweetened red bean paste (anko)
80 ml (2.7 floz) water

1 tsp (1 tsp) shio koji
1 block (1 block) rice cake (mochi)

directions

Add sweetened red bean paste into a small pan.

And then add some water, little bit at a time. We want just enough water to smooth out the bean paste. I like my soup to be thick, but make it as thick or thin as you like.
Turn on the heat to low and mix until the red bean paste and water are mixed well together. When the soup looks like this, we are pretty much done with the soup.
Add a little bit of shio koji. This adds depth to the flavor.

Pop rice cake (mochi) into a toaster and bake it at 230 °C (446 °F) for 5 minutes or until it becomes soft and puffy.
If you don't have a toaster, you can cook mochi in the microwave oven or on a frying pan too.
When your rice cake is puffy and lightly charred at the top, it's ready!
Add the hot soup into a small bowl, and then add mochi on top. And we are done!

Recipe Notes

Feel free to adjust the ingredient amounts to your taste.
What Is Shio Koji? (The Complete Guide)
How to Make Shio Koji (Recipe)

Shio koji products:
– If You Are Outside of Japan
Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj
Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b
– If You Are in Japan
Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C
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