Oshiruko – A warm dessert soup made of sweet red bean paste and mochi

Introduction

Oshiruko, a comforting Japanese dessert soup, envelops you in a warm embrace with its sweet red bean paste and chewy mochi. Served hot, this delightful treat is a staple found in Japanese sweet shops (wagashi) and restaurants, especially during the colder months. Typically priced between 300-600 yen ($3-$6), you can enjoy Oshiruko at renowned establishments like Toraya in Tokyo or various stalls at winter festivals. With the rising popularity of low-carb diets, our keto version of Oshiruko allows those watching their carbs to indulge while savoring the essence of this beloved dish without guilt. Experience this unique dessert, whether you choose the traditional Oshiruko or the enticing keto recipe.

Origin and Inspiration

Hailing from Japan, Oshiruko can be traced back to the Edo period, serving as a beloved winter delicacy. Traditionally enjoyed during the New Year and Setsubun, this dish represents warmth and comfort for families huddled together. The rich, smooth red bean paste (anko) is combined with the soft, sticky texture of mochi, creating an experience reminiscent of a hug in a bowl.

Similar sweets can be found throughout Asia, like China’s Tang Yuan—a glutinous rice ball dessert—and Korea’s Patjuk, a red bean porridge. What sets Oshiruko apart is its warm soup-like consistency, enveloping the mochi like a cozy blanket on a chilly day. The keto recipe adapts this classic, utilizing low-carb ingredients while still maintaining the rich flavor and texture. Imagine savoring the sweet, earthy aroma of red beans, perfectly balanced by slivers of luscious mochi, all without the extra carbohydrates.

Nutrition Info (Per Serving)

Traditional Version

Calories: 295 kcal | Carbohydrates: 63g | Protein: 6g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 200mg | Fiber: 6g | Sugar: 33g

Keto Version

Calories: 150 kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g

Ingredients (2 Servings)

Shared Ingredients:

• 1 cup of water
• 1 cup sweet red bean paste (anko)
• 2 mochi pieces, cut into bite-sized squares

Traditional Version:

• 1/4 cup sugar (or to taste)
• 2 tbsp white rice (optional, add for texture)

Keto Version:

• 1/4 cup erythritol (or to taste)
• 2 tbsp almond flour (to create a thicker consistency, if desired)

Instructions

1. Prepare the Base:

   • In a pot, bring 1 cup of water to a gentle boil over medium heat. The sound of bubbling water sets the stage for a delightful treat.
   • Add sweet red bean paste (anko) to the boiling water. Stir well, inhaling the sweet, earthy aroma as it melds into the water, creating a beautiful mixture.

2. Sweeten Up:

   • For the traditional version, add sugar to the pot and stir until completely dissolved.
   • For the keto version, replace sugar with erythritol, offering sweetness without the carbs. Taste and adjust sweetness to your preference.

3. Incorporate Textures:

   • If using, stir in the white rice for the traditional recipe, allowing it to cook for an additional 15-20 minutes until softened.
   • For the keto recipe, mix in almond flour if a thicker consistency is desired, stirring until well blended.

4. Add the Mochi:

   • Gently slide the mochi pieces into the pot for both versions, stirring to ensure they get warmed through. The gleam of mochi glistening in the sweet soup is inviting, promising a chewy bite with every spoonful.

5. Serving Time:
   • Once everything is heated, serve immediately in small bowls. Drizzle with a touch of extra sweet red bean paste if desired for an added touch of indulgence.

What Does It Pair Well With?

• Traditional Pairings: Enjoy your Oshiruko alongside matcha tea, which balances the sweetness and creates a delightful end to a meal, or with freshly cut fruit for a vibrant burst.

• Keto-Friendly Pairings: Try it with herbal tea or coconut bubble tea. The lightness of herbal tea will cleanse the palate, while the creaminess of coconut products complements the dish beautifully.

What is the Shelf Life?

Oshiruko is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Freezing: While freezing is possible, the texture of mochi may change upon thawing, so it’s recommended to consume it fresh when possible.

Alternative Cooking Methods

• Stovetop: The stovetop recipe yields the most authentic experience, giving you control over the consistency and flavor infusion.
• Slow Cooker: Mix all the ingredients in a slow cooker and cook on low for about 2 hours for an aromatic flair.
• Microwave: For a quick fix, microwave water and anko in a microwave-safe bowl, stirring frequently until heated through.

Conclusion

Oshiruko, whether in its traditional form or as a keto-friendly delight, offers a unique blend of textures and flavors that wraps you in warmth like a cherished memory. The nutty sweetness of red bean paste mingling with the delightful chew of mochi creates a harmonious experience that will linger on the palate. Enjoy this versatile dish as a satisfying dessert or a cozy snack during cooler months, and let both versions of Oshiruko warm your heart and home.