Shiratama Zenzai: Sweet Red Bean Soup Comfort

Zenzai Directions

• Make Perfect Dumpling Dough
  Measure 50g glutinous rice flour (shiratamako) into a medium bowl. Gradually add 45-50ml water, mixing with your fingertips as you go. The correct consistency resembles an earlobe in softness - pliable but not sticky. Knead briefly until smooth with no dry spots. The dough should hold together when pressed but not stick to your hands.
• Shape Even Dumplings
  Divide dough into 6 equal pieces. Roll each piece between your palms to form smooth, round balls about 1.5cm in diameter. Place completed dumplings on a clean surface, keeping them separate to prevent sticking. Uniform size ensures even cooking throughout.
• Cook Dumplings Properly
  Bring a medium pot of water to a rolling boil. Gently add dumplings and stir once to prevent sticking. Cook until they float to the surface, then continue cooking for 1 minute more. The dumplings should be firm yet tender throughout with a slightly translucent appearance.
• Cool For Ideal Texture
  Using a slotted spoon, transfer dumplings immediately to a bowl of cold water. This shock-cooling stops the cooking process and creates the perfect chewy texture. Leave dumplings in cold water while preparing the soup.
• Prepare Red Bean Soup Base
  Pour 200g sweet red bean paste (about half a standard can) into a small saucepan. Add water to achieve your preferred consistency - about half the volume of beans for thicker soup or equal volume for thinner soup. For flavor balance, add a small pinch of salt.
• Heat Gently
  Warm the red bean mixture over medium-low heat, stirring occasionally to prevent scorching. Bring to a gentle simmer but avoid vigorous boiling which can break down the beans. Taste and adjust sweetness if needed.
• Combine And Serve
  Drain the white dumplings thoroughly. Add them to the warm sweet bean soup. For traditional presentation, serve in small, deep bowls with dumplings partially visible in the red bean soup.
• Serve At Perfect Temperature
  For best texture contrast between the chewy dumplings and sweet soup, serve immediately while still warm. For traditional Japanese winter enjoyment, consume while the steam is still rising from the bowl.