Oshiruko (Sweet Red Bean Soup)

1. Gather all the ingredients. See my Shiratama Dango recipe to make these glutinous rice flour dumplings in just 15 minutes. Alternatively, you can toast dried Japanese rice cake called kirimochi (see how in my Zenzai recipe) and use it instead of shiratama dango.
2. Put 7 oz sweet red bean paste (anko) in a saucepan and add half of the water.
3. Use a spatula to mash and dissolve the anko completely.
4. Add the rest of the water and bring it to a simmer over medium-low heat. Once simmering, cook for 1–2 minutes. You can add a pinch of salt to enhance the flavor (optional).

To Serve

1. Transfer the oshiruko to individual bowls and add 4–5 shiratama dango to each bowl.
2. We typically serve Oshiruko with shio kombu (salted kelp) to balance out the sweetness. You can buy it on Amazon.

To Store

1. Transfer the soup to an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month.