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Traditional Neri Yokan: Simple Homemade Red Bean Jelly

Two glistening, deep red cubes of homemade Yokan resting on a small white saucer, backlit by sunlight.
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Make authentic Neri Yokan, a firm, traditional Japanese confection using only a few simple ingredients. This recipe delivers a smooth, dense red bean jelly perfect for serving as a classic wagashi.

Ingredients

Scale
  • 200 g smooth anko (sweet red bean paste)
  • 10 g agar-agar powder (kanten)
  • 300 ml water
  • 200 g granulated sugar

Instructions

  1. In a small saucepan, combine the water and agar-agar powder. Whisk well to dissolve the powder completely.
  2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Boil for 2 minutes to activate the kanten.
  3. Reduce the heat to low. Add the sugar and stir until it is fully dissolved into the liquid.
  4. Add the anko (red bean paste) to the saucepan. Stir continuously until the mixture is completely smooth and uniform in color.
  5. Pour the hot yokan mixture into a mold (a loaf pan or square dish works well). The mold should be lightly oiled or lined with plastic wrap for easy removal.
  6. Let the yokan cool at room temperature for about 30 minutes.
  7. Transfer the mold to the refrigerator and chill for at least 3 hours, or until completely firm.
  8. Once set, remove the yokan from the mold and cut it into small, uniform slices for serving.

Notes

  • For a firmer texture, use slightly more agar-agar. For a softer, summer-style Mizu Yokan, reduce the agar-agar to 7g and increase the water to 350ml.
  • If you cannot find pre-made anko, you can make your own by boiling adzuki beans until soft and mashing them with sugar.
  • Wipe the knife clean between each cut to achieve neat, professional-looking slices of your homemade red bean jelly.

Nutrition

Find it online: https://miameal.com/easy-yokan-recipe-japanese-dessert/