Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
First select 200g of good quality red beans, place them in a container, and carefully pick out damaged or undersized beans.
Watch out
Defective beans must be thoroughly removed, otherwise the flavor will be poor and they will be hard to cook through.
Wash the red beans thoroughly with clean water, then pour into a sieve to drain.
Watch out
Wash gently to avoid breaking the bean skins.
Place the red beans in a deep pot, add cold water covering about 5 cm above the beans, and turn to high heat until boiling.
local_fire_departmentHigh heatWatch out
Water must cover 5 cm above the beans, otherwise some exposed beans will not cook through.
Drain the boiling water, cool the beans with cold water, and wash them again by hand.
Add 5 to 6 times the weight of red beans in cold water (about 1000ml) to the pot, and bring back to a boil.
local_fire_departmentHigh heatWatch out
Water volume must be sufficient, otherwise it will dry up and burn during cooking.
After a few minutes of boiling, use a ladle to remove as much white foam from the surface as possible until very clean.
local_fire_departmentHigh heatWatch out
Foam must be skimmed thoroughly, otherwise it will impart a bitter taste affecting the soup.
Turn to low heat and simmer for about 2 hours until the red beans can be easily mashed into paste with fingers.
local_fire_departmentLow heatWatch out
Keep heat low and avoid rolling boil, otherwise bean skins will burst and lose shape.
Gradually add about 180 to 250g of Sanwonto sugar in 3 to 4 portions into the pot, and finally add a pinch of salt to adjust taste.
local_fire_departmentLow heatWatch out
Sugar must be added gradually in portions, otherwise adding too much at once will make the beans tighten and harden.
Mix 15g of kuzu starch with a little water into paste, pour into the red bean soup, stir gently until it thickens noticeably, then turn off heat.
local_fire_departmentLow heatWatch out
Stir while pouring the kuzu mixture, otherwise it will clump and stick to the bottom.
Take an appropriate amount of silken tofu and place it in a mortar.
Add an equal weight of shiratamako flour to the tofu in the mortar.
Watch out
Tofu and shiratamako weights must be equal, otherwise the dough will be too dry or too wet.
Mash and mix tofu and shiratamako evenly with a rolling pin, divide into 15g portions, roll into balls, and flatten slightly with thumb.
Watch out
Flattening the center helps dumplings cook evenly without uncooked centers.
Drop the prepared shiratama dumplings into boiling water and cook for about 6 minutes until they float and are thoroughly cooked.
local_fire_departmentHigh heatScoop out the cooked dumplings and place them in cold water to cool and set.
Ladle the prepared red bean soup into a bowl, place the shiratama dumplings on top, and serve.
