Warm red bean soup
This is another popular way to enjoy rice cake (mochi). It reminds me of Japanese New Year as my mother makes this every year on 1 January.
Ingrediants - Serves 4
20 Tofu Shiratama Dango (see recipe)
1 x 425g (15oz) can cooked, undrained adzuki
60g (2oz) brown sugar*
Pinch of salt
100ml (3½fl oz) water
1. Combine the adzuki, sugar, salt and water in a medium saucepan and bring to the boil over a medium heat, stirring occasionally.
2. Reduce heat and add the dumplings, simmering gently for 5 minutes or until the dumplings are heated through.
3. With a spoon or ladle, skim the foam from the surface of the mixture and discard. Place 2 or 3 dumplings into each small serving bowl.
4. Spoon over the sauce and serve.