Easiest Way to Make Super Quick Homemade Yokan - Japanese Red Bean Jelly

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Prepare Favorite Yokan - Japanese Red Bean Jelly. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Yokan - Japanese Red Bean Jelly, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yokan - Japanese Red Bean Jelly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yokan - Japanese Red Bean Jelly is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Yokan - Japanese Red Bean Jelly estimated approx 15 mins.

To begin with this recipe, we must first prepare a few components. You can have Yokan - Japanese Red Bean Jelly using 6 ingredients and 10 steps. Here is how you cook that.

Genichi sensei taught Ayumi and myself this traditional Japanese jelly - yokan! This is super fast super easy version.

Ingredients and spices that need to be Make ready to make Yokan - Japanese Red Bean Jelly:

1. 8 g agar powder
2. 600 gr red bean paste
3. 200 ml water
4. 1 little honey, if you like sweet. Usually red bean paste is already sweet, so we can skip honey
5. Ginger if you like to add ginger
6. 1 rectangular mould or flower mould up to you

Instructions to make 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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So that is going to wrap it up for this exceptional food Recipe of Award-winning Yokan - Japanese Red Bean Jelly. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!