Treat yourself to a bowl of sweet Oshiruko this winter! The traditional Japanese snack is perfect for wintertime dessert, with its comforting and delicious flavors!
This Oshiruko is made with red bean paste and small mochi rice cakes, creating a smooth, sweet broth that will delight your taste buds.
You can make this authentic Japanese dessert at home with simple ingredients and easy-to-follow instructions!
- This recipe is for you if:
- You love Japanese mochi (rice cake).
- You want to make oshiruko.
- You are looking for easy oshiruko recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
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About this recipe
- Traditional Japanese recipe
- Sweet azuki bean soup with chewy mochi
- Only four ingredients
- Ready in under 10 minutes.
What is Oshiruko?
Oshiruko is a traditional Japanese dessert soup and is popular during the colder seasons in Japan.
The sweet red bean soup is made from anko (red bean paste) to create a smooth broth, and the chewy mochi cakes are added to the soup just before serving.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Mochi - Japanese rice cake made from glutinous rice. I use store-bought kiri mochi in this recipe. See more details below.
- Anko - Sweet red bean paste made from azuki beans. Essential ingredients for Japanese pastry. See more details below.
- Salt
Mochi
Mochi is a traditional Japanese food made from glutinous rice with a gooey and chewy texture. The mochi itself is not sweetened, which makes it a versatile ingredient that can be used in both sweet and savory dishes.
Kiri mochi is a type of mochi pre-cut into rectangular shapes; it's dried, hard like bar soap, and comes in individual packages. It's convenient and easy to portion out and use in various recipes.
If you are trying a mochi recipe for the first time, I highly recommend kiri mochi. This Sato no kiri mochi is a famous brand and is pre-cut with a slit, which makes it easier to break apart by hand and cook evenly.
*Mochi should be enjoyed with caution as a potential choking hazard, especially for the elderly and small children. Cut the mochi into small pieces and chew very well when eating.
Anko
Anko is a sweet paste made from small red beans called azuki. It's used for traditional Japanese confectioneries such as daifuku mochi, dorayaki, and manjū.
The anko paste is made by boiling the azuki beans until they are soft, then sweetening them with sugar. The resulting paste is sweet with a slightly grainy texture due to the mashed beans.
There are two types of anko commonly used in Japanese cuisine:
- Koshian - smooth red bean paste made by mashing cooked azuki beans through a sieve to create a smooth paste.
- Tsubuan - chunky red bean paste made without passing it through a sieve.
This recipe calls for Tsubuan as I prefer its chunky texture, but this is based on personal preference, and you can use either one.
Where to buy Japanese ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese grocery stores: Mitsuwa marketplace, Marukai
- Asian grocery stores
- Whole foods market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
🔪Instructions
Let me show you how to make it! Click here to watch the recipe video.
- Add anko, water, and a pinch of salt to a small saucepan.
- Bring to a boil and make the red bean soup.
- Cut kiri mochi into half and cook over medium heat.
- Flip the mochi pieces over and cook the other side.
Serve the soup in a small bowl and place the mochi on top. Enjoy the sweet and chewy Japanese dessert while it's warm!
Helpful tips
- You can adjust the sweetness and thickness of the soup to your liking by adding more or less water.
- There are a lot of different ways to cook mochi. See the other options below.
Various Ways To Cook Mochi
A nonstick pan is a convenient way to cook mochi, but there are several other methods to grill or cook mochi, such as:
- Grill - Grilling the mochi on a barbecue or stovetop grill pan is a traditional method. The mochi can be placed on the grill and cooked until it becomes crispy and golden brown.
- Oven - The mochi can be baked in the oven by placing it on a baking sheet and baking it until it is golden brown and crispy. This method is excellent if you want to make a large batch of mochi.
- Toaster oven - A toaster oven is a quick and easy way to cook small batches of mochi. Place the mochi in the toaster oven and cook until it is crispy and golden brown.
- Microwave - The mochi can also be cooked in the microwave by placing it on a plate with a little water and microwaving it until it becomes soft. The mochi texture is different, but this method is time-saving as it takes only a few minutes and requires minimal effort.
How to eat it
Use chopsticks or a spoon to pick up a piece of mochi from the soup. Dip the mochi into the soup and let it absorb some of the sweet broth. And take a small bite of the mochi, enjoying its chewy texture and the soup's sweetness.
You can drink the soup using a spoon or lift the bowl to your lips and sip.
Mochi Dessert Variations
Check out these soft and chewy Japanese sweets if you are ready to dive into mochi!
- Daifuku mochi - is filled with sweet red bean paste.
- Mochi ice cream - is filled with creamy ice cream.
- Warabi mochi - has a jelly-like texture topped with kinako and drizzled with kuromitsu (black honey).
Thanks For Stopping By
Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Japanese Dessert Recipes You Might Like
- Yaki Mochi (Grilled Rice Cake)
- Kinako mochi
- Anko mochi
- Isobeyaki mochi
- Shiratama dango
- Kabocha dango
📖 Recipe
Oshiruko (Sweet Red Bean Soup)
Print Pin RateEquipment
- 1 Small sauce pan
- 1 Nonstick pan
Ingredients
- 6 tablespoon Anko, 120g
- 8 tablespoon Water, 120ml, ½ cup
- a pinch of Salt
- 3 pcs Kiri mochi, 150g
Instructions
- Add anko, water, and salt to a small saucepan and bring to a boil to make the red bean soup.
- Cut kiri mochi into half.
- Heat a non-stick pan over medium heat. Place the mochi pieces onto the pan and cook for 3 minutes or until slightly golden brown.
- Flip the mochi pieces over to cook the other side for 3 minutes and make sure the inside is soft.
- Serve the soup in a small bowl and place the mochi on top.
Video
Notes
- Mochi should be enjoyed with caution as a potential choking hazard, especially for the elderly and small children. Cut the mochi into small pieces and chew very well when eating.
- Serve immediately. If mochi is left out for too long, it can become dry and lose its soft texture.
- You can use a grill pan, toaster oven, regular oven, or microwave for cooking mochi. See "Various Ways To Cook Mochi" for more information.
- You can adjust the sweetness and thickness of the soup to your liking by adding more or less water.
HAROLD G RODENBERGER
Great winter warmer upper!
JURI
Yes! Thanks for your rating!