Shiruko

Method

1. 1 Soak the red beans for 8 hours, then divide them into two portions and cook each portion separately for 55 minutes.
2. 2 Grind and filter some of it into fine koshian powder, while keeping the other part in its original granular form.
3. 3 Mixing the two parts together is the ogura method, so the dessert is both smooth and creamy, with whole grains remaining.
4. 4 Boil the chestnuts for 35 minutes, then peel them and simmer them with some sugar for 10 minutes.
5. 5 Cook the tea with the remaining sugar until it's thin enough to drink with a spoon.
6. 6 Grill the mochi on a dry griddle for 4 minutes, then arrange them in a bowl with candied chestnuts and pour hot tea over them.

With an appliance

• Pressure cooker 1 hr 6 min

  Replace the bean cooking step in step 1: cook two portions of 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, ensuring both portions are evenly tender and eliminating the need to monitor the water level. After opening, mash one portion, keeping the other portion as is and cook the chestnuts separately as in steps 2–4.