📝 About This Recipe
A cornerstone of Japanese wagashi, Yokan is a sophisticated jellied confection that celebrates the humble adzuki bean. This 'Neri' (firm) style offers a dense, silky texture and a deep, earthy sweetness that melts elegantly on the tongue. Perfectly balanced with a hint of sea salt and the structural magic of agar-agar, it is a timeless delicacy that embodies the minimalist beauty of Japanese culinary art.
🥗 Ingredients
The Bean Base (Koshian)
- 500 grams Koshian (Fine Adzuki Bean Paste) (smooth, skinless variety for the best texture)
- 300 ml Water (filtered water preferred)
The Setting Agent
- 4 grams Kanten (Agar-Agar Powder) (approximately 2 teaspoons)
Sweeteners and Seasoning
- 250 grams Granulated Sugar (adjust slightly based on the sweetness of your bean paste)
- 1 tablespoon Mizuame or Light Corn Syrup (adds a beautiful glossy sheen)
- 1 pinch Sea Salt (to enhance the depth of the beans)
Optional Aromatics
- 1 teaspoon Matcha Powder (optional for a layered effect)
- 4-6 pieces Chestnuts in Syrup (Kanro-ni) (halved, for Kuri Yokan variation)
👨🍳 Instructions
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1
Prepare your mold (Nagashikan or a rectangular glass container) by lightly dampening the interior with water; this helps the Yokan release easily later.
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2
In a medium heavy-bottomed saucepan, combine the 300ml of water and the agar-agar powder. Stir well to dissolve.
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3
Bring the mixture to a boil over medium heat. Once boiling, lower the heat slightly and simmer for about 2 minutes, stirring constantly until the agar-agar is completely dissolved and the liquid is clear.
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4
Add the granulated sugar to the saucepan. Continue to stir and simmer until the sugar is fully dissolved and the liquid looks slightly syrupy.
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5
Incorporate the koshian (adzuki paste) into the mixture in three stages. Use a wooden spatula to break up the paste and whisk it into the agar liquid until no lumps remain.
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6
Turn the heat to medium-low. This is the 'Neri' (kneading) stage. Cook the mixture while stirring constantly, ensuring the bottom doesn't burn.
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7
Continue cooking for 15-20 minutes until the mixture thickens. You are looking for a 'ribbon stage' where the paste falling from the spatula leaves a trail that stays for a few seconds.
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8
Add the mizuame (or corn syrup) and the pinch of salt. Stir for another 2-3 minutes. The mizuame will give the Yokan a professional, glossy finish.
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9
If using chestnuts, place them evenly at the bottom of your mold now.
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10
Carefully pour the hot bean mixture into the prepared mold. Tap the mold gently on the counter to release any trapped air bubbles.
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11
Use a damp spatula to smooth the top surface of the Yokan while it is still hot.
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12
Allow the Yokan to cool at room temperature for about 30 minutes until it begins to set.
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13
Cover the mold with plastic wrap and refrigerate for at least 2-3 hours, or until completely firm and chilled.
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14
To unmold, run a thin knife around the edges. Invert the mold onto a cutting board. Slice into elegant rectangular blocks (about 1 inch thick) using a clean, slightly damp knife.
💡 Chef's Tips
Use high-quality Kanten (agar-agar) rather than gelatin; gelatin will not provide the correct firm, clean-cut texture. Don't rush the simmering process; reducing the moisture properly is what gives Yokan its signature dense and chewy consistency. If you find lumps in your paste, pass the mixture through a fine-mesh sieve before the final thickening stage for a professional finish. To keep the slices clean, wipe your knife with a warm, damp cloth between every single cut. Store leftover Yokan in an airtight container in the fridge for up to a week; it actually develops a slightly better flavor after 24 hours.
🍽️ Serving Suggestions
Serve with a hot bowl of whisked Matcha (ceremonial grade green tea) to balance the sweetness. Pair with a roasted Hojicha tea for a nutty, smoky contrast to the adzuki beans. Present on a dark ceramic plate or a wooden tray to highlight the deep purple-red color of the beans. Serve with a small bamboo pick (kuromoji) for an authentic Japanese tea ceremony experience. Add a small piece of edible gold leaf on top for a luxurious, celebratory touch.