Mizu yokan

What to get ready

• Red bean 600 g
• Agar powder 16 g
• Sugar 360 g
• Salt 4 g
• Kudzu starch 32 g
• Matcha green tea powder 12 g

Method

1. 1 Cook the red beans for 55 minutes, then mash and strain them through a sieve to form a smooth anko paste.
2. 2 Cook the agar powder with plenty of water for 3 minutes until the agar is completely dissolved.
3. 3 Using less agar and more water than regular yokan is what gives the word "mizu" its meaning, which is water.
4. 4 Mix the anko into the agar water, then add sugar and simmer for 5 minutes.
5. 5 Pour into molds and let cool at room temperature before refrigerating.
6. 6 Refrigerate for 4 hours until the jelly is soft and cool, then cut with a wet knife and sprinkle with matcha.

With an appliance

• Pressure cooker 1 hr 26 min

  Replace step 1: cook the soaked red beans under high pressure for 18 minutes, then release the pressure naturally for 10 minutes; this reduces the cooking time to approximately 27 minutes compared to the usual 55 minutes, resulting in evenly cooked beans without needing to monitor the water level. After opening the lid, grind and strain the mizu yokan to keep it very smooth.