Zenzai (Cooked Beans in Dumplings)

Mrs. Takeo Isoshima

• SERVINGS 6
• 1 cup azuki

Cook azuki until soft in plenty of water (see page 121). Add or lessen water to make 5 cups. Bring to a boil and add “dango” one at a time. When the “dango” is done it rises to the top. Add 1½ cups sugar, 1 teaspoon salt and serve hot.

Dango

• ½ pkg. mochiko (Mochi flour)

Add enough water to mochiko to make a stiff dough. Knead well. Pinch off small bits, roll into balls—little larger than marbles. Pinch each ball, making slight dents on each side.