📝 About This Recipe
Yokan is a cornerstone of Japanese Wagashi, a timeless jelly-like confection crafted from smooth red bean paste and agar-agar. This recipe yields a 'Neri Yokan'—the firm, sliceable variety known for its deep, earthy sweetness and a glossy, obsidian-like finish. Perfect as a meditative treat, its dense yet melt-in-the-mouth texture represents the pinnacle of traditional Japanese confectionery elegance.
🥗 Ingredients
The Gelatin Base
- 4 grams Kanten (Agar-Agar) Powder (one standard packet; do not substitute with gelatin)
- 300 ml Filtered Water (cold)
The Sweet Bean Core
- 400 grams Koshian (Smooth Red Bean Paste) (high quality, store-bought or homemade)
- 150 grams Granulated White Sugar (adjust slightly for desired sweetness)
- 1 tablespoon Mizuame (Japanese Liquid Glucose) (adds a professional glossy sheen; can substitute with light corn syrup)
- 1 pinch Sea Salt (to balance the sweetness)
Optional Aromatics & Texture
- 6-8 pieces Chestnuts in Syrup (Kuri-no-Kanro-ni) (drained and patted dry)
- 1 teaspoon Matcha Powder (optional, for a decorative dusting)
👨🍳 Instructions
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1
Prepare your mold (Nagashikan or a 4x6 inch rectangular glass container) by lightly rinsing the inside with water; do not dry it. This thin film of moisture helps the Yokan release easily later.
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2
In a medium heavy-bottomed saucepan, combine the cold filtered water and the kanten powder. Stir well to ensure no clumps remain.
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3
Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, lower the heat slightly and simmer for 2-3 minutes while stirring constantly until the kanten is completely dissolved and the liquid is clear.
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4
Add the granulated sugar to the kanten liquid. Stir continuously until the sugar crystals have completely vanished into the syrup.
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5
Lower the heat to low and add the Koshian (smooth red bean paste) in three separate batches. Use a wooden spatula to break up the paste and incorporate it into the liquid until the mixture is uniform and smooth.
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6
Increase the heat back to medium-low. Cook the mixture for about 10-15 minutes, stirring constantly in a figure-eight motion. You want to evaporate some moisture until the paste thickens significantly.
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7
Perform the 'Cold Plate Test': Drop a small amount of the mixture onto a cold plate. If it sets quickly and doesn't run, it is ready.
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8
Stir in the pinch of sea salt and the Mizuame (or corn syrup). This final addition provides that characteristic mirror-like gloss found in high-end wagashi shops.
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9
If using chestnuts, place them evenly at the bottom of your prepared mold.
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10
Remove the saucepan from the heat. Let it cool for 3-5 minutes, stirring occasionally so a skin doesn't form. This prevents the chestnuts from floating to the top when you pour.
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11
Slowly pour the bean mixture into the mold. If bubbles appear on the surface, gently pop them with a toothpick or lightly tap the mold on the counter.
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12
Allow the Yokan to cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 2-3 hours (or overnight) until completely firm.
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13
To unmold, run a thin knife around the edges. Invert the mold onto a cutting board. Slice into 1-inch thick rectangles using a wet, sharp knife for the cleanest cuts.
💡 Chef's Tips
Always use Kanten (Agar-Agar) rather than gelatin; gelatin will not provide the necessary firm, 'clean' snap of authentic Yokan. Don't rush the simmering process; the more moisture you evaporate, the deeper the flavor and the better the shelf life. If your bean paste is very dry, you may need to add 1-2 extra tablespoons of water during the mixing phase to ensure smoothness. Wiping your knife with a damp warm cloth between every single slice is the secret to achieving those professional, sharp-edged rectangles. Store in an airtight container in the fridge for up to a week; the flavors actually deepen after the first 24 hours.
🍽️ Serving Suggestions
Serve with a bowl of hot, frothy Matcha green tea to balance the concentrated sweetness. Pair with a cup of roasted Hojicha for a smoky, nutty contrast. Present on a dark ceramic or slate plate to make the deep colors of the red bean pop. Serve with a small wooden pick (kuromoji) for an authentic Japanese tea ceremony experience. Add a tiny gold leaf flake on top for a luxurious, celebratory presentation.