Yōkan

Ingredients

Instructions

1. 1

   Lightly grease a small loaf tin, mini container, or 2 individual molds with the neutral oil, then set aside. A container holding about 300-350 ml works well for this quantity.

2. 2

   In a small saucepan, whisk together the water, granulated sugar, agar powder, and fine salt until the agar is evenly dispersed with no dry lumps.

3. 3

   Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking often. Once it reaches a boil, cook for 1-2 minutes to fully dissolve the agar; undissolved agar can prevent the yōkan from setting properly.

4. 4

   Lower the heat and add the smooth red bean paste. Whisk until completely smooth and glossy, then cook for 3-4 minutes, stirring constantly with a spatula or whisk, until slightly thickened. The mixture should fall in a thick ribbon and the bottom of the pan should briefly show when you stir.

5. 5

   Immediately pour the hot mixture into the prepared mold. Tap the mold gently on the counter to release air bubbles and smooth the surface with a spatula if needed.

6. 6

   Let the yōkan cool at room temperature for about 10 minutes, then transfer to the refrigerator and chill for 10 minutes more, or until firm enough to unmold cleanly. Agar sets as it cools, so it should become noticeably firm quickly.

7. 7

   Unmold and slice with a knife dipped in hot water for clean edges. Serve slightly cool or at room temperature.

Nutrition per serving

Notes

• •For the cleanest texture, use smooth red bean paste rather than chunky paste.
• •Do not reduce the agar too much; this is a firm style of yōkan, and agar needs a full boil to activate properly.
• •If you prefer a sweeter wagashi, increase the sugar to 50 g, especially if your bean paste is unsweetened.
• •Yōkan pairs well with hot green tea, especially sencha or hōjicha.

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