Ozenzai With Mochi Balls

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“This is one of my very favorite winter time dessert soups, actually it's the only dessert soup I ever eat or make. It's very Japanese, very sweet and never fails to make me smile. I'm basically lazy, so I use this method that starts with pre-packaged koshi-an (my favorite) or tsubushi-an. Basically, it's a very thick sweetened red bean soup that has rice cakes in it. Serve it with pickled plums (umeboshi) to cut the sweetness, if you need to. It comes together very quickly if you are using prepackaged red beans.”

Ingredients Nutrition

  • For the mochi balls
  • 250 g rice flour (must be shiratama flour, but the editing system won't allow this)
  • water
  • For the sweet beans
  • 400 g red bean paste (must be prepared sweetened koshi-an or tsubushi-an, again,the editing system won't allow this)
  • 800 ml water
  • 30 g sugar
  • 12 teaspoon salt
  • 1 teaspoon cornstarch (only if needed)
  • 1 tablespoon cold water (to mix corn starch if necessary)


  1. Make the mochi balls:
  2. Mix the shiratama flour with a small amount of water and mix. Add water until a dough forms that feels like your earlobe. It should hold its shape, but be soft.
  3. Boil a pot of water and add the mochi balls, reduce heat to medium, cook until the mochi balls float.
  4. Drain the mochi balls. Put the mochi balls into cold water to stop the cooking. Set aside until needed for the soup.
  5. Make the red bean soup:
  6. Combine the an, water, sugar, and salt in a pan. Bring to a gentle simmer. The soup should be very thick, about the consistency of a rich spaghetti sauce. If necessary, mix the corn starch into a tablespoon of cold water and add to the soup to thicken a bit. Taste the soup and adjust the seasoning. It should be sweet.
  7. Drain the mochi balls.
  8. Into each of four bowls, put in two mochi balls and pour over a portion of the red bean soup.

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