For 2 people:
100 g azuki beans
80 g sugar
2 mochi pieces
- Wash the beans (discard any that float) and put them in a pot with lots of water (3-4 inches above beans). Bring to a boil (med to high heat). Discard water. This is to get rid of... the lye? (if you don't do this, it'll turn out very bitter). Repeat boiling of beans and discarding water 3-4 times.
- After getting rid of the water from the last boil above, add lots of cold water (enough for ~2 hours of low heat cooking) and bring to a boil on low heat. Cook beans for 1-1.5 hours. (Beans should crush easily between the fingers) Remove from heat. Ladle off excess liquid from beans to a separate pot, leaving perhaps 1.5" of liquid above the beans (enough 30+ mins of simmering).
- Add the sugar and salt to the beans and gently boil for ~20-30 mins. If you run low on liquid, add more from what was set aside or add a little water if no excess liquid is available.
- Let sit overnight to let flavour develop but if you really want, it can be eaten right away as well.
- Grill mochi on a rack over the stove burner (if you don't have a grill, you could improvise with a cooling rack if you have an old, dying one) until it puffs up charring it slightly. (If you can't get much distance from the burner and are charring the mochi a bit too much, nuke the mochi in the microwave on med-high until it "puffs" aka spills its guts).*
Serve zenzai in a bowl with a piece of grilled mochi.
I did this adjusting for 3, and from what I've seen, so far so good. I didn't add anywhere near enough water to the beans during cooking so I had to add a little on the fly, but it didn't seem to hurt it. We'll see how it actually turned out tomorrow when we eat it. :P
Normally, when making this, we'll make a fairly large pot; enough to serve ~10-12.
* If you can't get pre-made mochi squares, you can make your own dango with some mochiko rice flour. Place 1/2-1 c mochiko in a bowl and slowly mix in water to the flour until you make a softish dough. If you have lots of soup, you can boil and cook the dango in the soup (drop small bite-size balls of dough in the soup and cook until the dango floats; 1.5cm dia). If you don't have much soup, boil the dango in a separate pot of boiling water until it floats. Transfer to individual bowls or add to zenzai directly.
Okay, I just checked on our resting zenzai and it drank all the liquid! >_<;; I'll have to add more water tomorrow and do a final flavour adjustment then. Shall see whether we save this experiment for late night or if the regular batch will be ready for night time. ^^;