Mizu Yokan (Red Bean Jelly) | Easy Japanese Recipes at JustOneCookbook.com

Mizu Yokan

Course: Dessert
Cuisine: Japanese
Keyword: agar agar, wagashi
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Servings: 1 mizu yokan (6” x 5.25” x 1.5”)
Author: Nami
Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan.
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Ingredients

Instructions

  1. Gather all the ingredients.

    Mizu Yokan Ingredients
  2. In a small saucepan, pour 1 ½ cup water and add 1 package (4 g) powdered kanten. Whisk well and bring to a boil.
    Mizu Yokan 1
  3. Once boiling, lower the heat and let powdered kanten dissolve completely, about 2 minutes.
    Mizu Yokan 2_w580
  4. Add red bean paste and dissolve the paste with a silicone spatula.
    Mizu Yokan 3_w580
  5. Once red bean paste has completely dissolved, add salt and remove from the heat to let it cool a bit, about 2-3 minutes.
    Mizu Yokan 4
  6. Pour mixture into the pan until the bottom of the Nagashikan (or similar size mold) is covered, about ¼ inch thickness. Then let it cool at room temperature until the mixture is solidified, about 10 minutes (time varies depending on the temperature of your kitchen).
    Mizu Yokan 5
  7. Once solidified, put the chestnuts on top with equal spacing from each other.
    Mizu Yokan 6
  8. Pour the rest of mixture over so that it will cover the chestnuts. Let it cool on the counter for about 15 minutes, then transfer to the refrigerator until it has completely chilled, about 2 hours.
    Mizu Yokan 7_w580
  9. Run a knife around the edge of nagashikan and lift the inner removable tray.
    Mizu Yokan 8_w580
  10. Cut into 3 rectangular shapes and then slice each rectangular piece into ½ to 1 inch thickness. Serve chilled. If it can't be consumed at once, keep it in the refrigerator for 3 days.
    Mizu Yokan 9

Recipe Notes

Prepping time does not include time spent for chilling Mizu Yokan.

Sweetness of red bean paste varies depends on homemade or store-bought brands. Therefore, please adjust your Mizu Yokan with additional sugar.

 

Equipment you will need:

If you do not use Nagashikan, you might want to use a plastic wrap for easy removable out of the mold later on.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.