Yokan - Japanese Red Bean Jelly
Yokan - Japanese Red Bean Jelly

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, yokan - japanese red bean jelly. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Yokan - Japanese Red Bean Jelly is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Yokan - Japanese Red Bean Jelly is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook yokan - japanese red bean jelly using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Yokan - Japanese Red Bean Jelly:
  1. Make ready 8 g agar powder
  2. Get 600 gr red bean paste
  3. Prepare 200 ml water
  4. Make ready 1 little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey
  5. Get Ginger if you like to add ginger
  6. Take 1 rectangular mould or flower mould up to you
Steps to make Yokan - Japanese Red Bean Jelly:
  1. Red bean paste and agar can be bought at 100 yen shop in Japan. If the shop is not available in your country, you can also make from raw red beans. We save time by using ready-made paste.
  2. Mix 200ml water with 8g agar powder. Cook with medium heat, until it boils a little.
  3. Add red bean paste.
  4. Mix slowly till the paste is dissolved.
  5. Genichi-sensei and I like to add ginger, so we use grater to get ginger juice.
  6. You can add honey if you like sweet.
  7. Cover the bottom of the mould with plastic wrap. If you have silicon mould, you can skip this.
  8. Pour red bean paste into the mould.
  9. Wrap all moulds and put in the fridge for 6 hours. We make it in the evening and have yokan by lunch the next day.
  10. The rich taste of red bean, the spice of ginger and light sweet of honey. That is Japanese yokan!

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