Sunday, February 2, 2014
This is just a quick post to revive this increasingly silent blog. I actually wanted to bake something but I decided against it because there were too many calorific goodies lying around in my house already so I went with something that I could finish by myself.
For those who are hearing of this for the first time, oshiruko is basically a kind of japanese red bean soup. I believe zenzai is its more commonly heard counterpart, which is thicker than oshiruko. This isn't a dessert that is designed to wow; it's just something very homey and comforting, which is quite a nice respite from all the rich layer cakes and butter laden cookies.
I served it with some homemade black sesame paste which I think goes really well together with this soup! It's a breeze to whip up - just blend some toasted black sesame seeds with a third of that in volume of caster sugar until it achieves paste-like consistency - so if you have a little bit of time to spare, do try it!
makes 1 serving
You can adjust the quantity of water as you like to make it thinner or thicker.
100g japanese red bean paste
Combine the red bean paste and water in a small saucepan and bring to a boil, stirring. Remove from heat and serve.