Mizu Yokan
Ingredients: Water, Kanten Powder, Sugar, Koshian, Salt · 45 min cook time · 60kcal · ₩11,850
Ingredients
200ml Water, 1tsp Kanten Powder, 30g Sugar, 150g Koshian, 1pinch Salt, 3pieces Kuri Kanroni, 30g Dainagon Amanatto
Instructions
1. Place the chestnut pieces (Kuri Kanroni) and the candied beans (Dainagon Amanatto) into each takoyaki mold.
2. Measure out the water in a pot and add the kanten or agar powder. Turn on the burner and stir the mixture with a balloon whisk.
3. When it begins to boil, reduce the heat to low and simmer for about 30 seconds until the kanten is completely dissolved.
4. Now, add the sugar and mix. When the sugar is completely dissolved, turn off the burner.
5. Add the koshian, a type of red bean paste which the bean skins are completely removed. Dissolve the bean paste in the mixture.
6. Now, turn on the burner again. Add a pinch of salt. Bring the mixture to a boil while mixing.
7. When it begins to boil, remove the pot. Float the pot on a bowl of cold water and stir the mixture to reduce the temperature. When the water begins to warm up, swap it with a new bowl of cold water and keep cooling the mixture until only slightly warm.
8. Now, pour the mixture into each mold while stirring the chestnut around with a bamboo stick. This will help to fill the gaps with the mixture. Likewise, pour the mixture over the candied beans and fill the rest of the takoyaki molds.
9. Then, chill the mizu-yokan in the fridge for about 30 minutes.
10. Place the mizu-yokan onto a plate garnished with a leaf. (Note: The ajisai leaf shown is inedible).
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