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-   * You can do it with coarse bean paste or with こしあん. In the first case, it's more common to have grilled 切り餅, in the second case prepare little dumplings (MR25).+   * There's 粟ぜんざい and "just" ぜんざい. The former adds millet to the red bean soup and もち of the latter, and is considered more tea-like. 
 +   * As for the bean soup, you can either use coarse bean paste or with こしあん. In the first case, it's more common to have grilled 切り餅, in the second case prepare little dumplings (MR25).
    * In either case, serve this with something salty, like 大徳寺納豆 or salted sea weed.     * In either case, serve this with something salty, like 大徳寺納豆 or salted sea weed. 
          * For this, either find a small plate, or use a 信玄弁当箱.          * For this, either find a small plate, or use a 信玄弁当箱.
-         * If you can't find 大徳寺納豆, you can use //touchi// from Chinese stores, which is similar.+         * If you can't find 大徳寺納豆, you can use //touchi// from Chinese stores, which is similar; or salted kelp.
  
-===Recipes=== +===My Recipe=== 
-   * MR23 suggested for the coarse soup: +<WRAP info> 
-         *  soak beans (1:3) in a thermos with hot water and a pinch of baking soda overnight,  +For next time, it might be nice to try out replacing the chestnut ice cream with a millet ice cream by steeping the millet in the milk, blending it and then following the recipe below. 
-         * then use fresh water and cook them until very tender.  +</WRAP>
-         * They will firm up when adding sugar; and you need to add at least the same weight of sugar as beans. +
-         * Then add 切り餅, which you can broil under the grill+
  
-➡️ I tried this: The beans get stuck in my shallow thermos, so I'd rather just rinse them, add new water, bring to a boil, strain, add new water and simmer for 1 hour. Add as much sugar as beans, Sapporo also adds some soy sauce! This is just as well, I did add some natron to the boiling water. +   * I'm not a big fan of the original ぜんざい; I find it a bit simple and awkward, both the 粟ぜんざい and the "normal" one. So my current version is not an **粟**ぜんざい, but an **栗**ぜんざい: Chestnut gelato wrapped in 餅 dough, served on 粒あん. 
 +   * **Gelato**: 
 +         * 225 gr chestnut paste 
 +         * 75 gr palm sugar 
 +         * 100 gr milk 
 +         * 10 gr 醤油 
 +         * 125 gr cream 
 +         * Mix first four ingredients (making sure the milk doesn't go above 60°). Whip cream, then add mixture to cream and refrigerate (or place in freezer for ~20'). 
 +         * I used the Kitchenaid ice cream maker, which went well and made the ice cream in about 15' 
 +         * While the ice cream is still soft, portion it out into little balls into a clad wrap-lined egg carton ([[https://www.youtube.com/@JoshuaWeissman|Joshua Weissman]]'s idea). 
 +   * **餅** (it's actually a [[gyuuhi|求肥]] dough: 
 +         * 110 gr もち粉 or 白玉粉 
 +         * 110 gr sugar 
 +         * 165 gr water 
 +         * Mix everything, let stand a few minutes, then heat while stirring until slightly translucent (takes about 4'). Scoop onto cornstarched surface, fold over, wait 5' 
 +         * Roll out 3 mm thick, then cut ~10 cm circles, put each on a slightly larger clad wrap rectangle and refrigerate them. 
 +     * **栗アイスクリーム餅**: Working one ice cream portion at a time: Take もち disk out of the fridge, place on chilled surface, place ice cream in it. Avoiding touching the ice cream, fold the もち dough and close; then 絞り in the clad wrap and freeze again for an hour at least. 
 +     * **Soup**: 粒あん, some Kirsch, some water, a pinch of salt. Heat and let water evaporate until it's quite thick again.
  
-☕️ Cooking with coffee beans was meh, just add coffee when it's finished, if you want it.+{{ :zenzaice.jpeg?400 |}}
  
 +===Recipes===
 +   * If you're making the soup from dried beans: rinse them, add new water, bring to a boil, strain, add new water and simmer for 1 hour. Add as much sugar as beans, Sapporo also adds some soy sauce!
      * For the fine soup, you can just mix こしあん with water.      * For the fine soup, you can just mix こしあん with water.
-           * For the 餅粉 dumplings, add water to 餅粉 until you can knead and shape them. Make balls, then make a little indentation. +     * For the 餅粉 dumplings, add water to 餅粉 until you can knead and shape them. Make balls, then make a little indentation (KM25). Add to cooking water, and take out when they rise (after 1' or so). Put into cold water.
-           * Add to cooking water, and take out when they rice (after 1' or so). +
-           * Put into cold water+
  
 ===Serving=== ===Serving===
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 {{ ::zenzai.jpeg?200 |}} {{ ::zenzai.jpeg?200 |}}
  
- +===Ideas=== 
- +   * For the salted thing, some fried bacon might set nice accents.
-   * KS23 said that あわぜんさい is more common, which is cooked milled mixed with little 餅 pieces and with a drop of liquefied あん. I didn't think it looked particularly great; and while she argues it's more traditional for CNY, I think I prefer the soup.+
Last modified: 19.11.2025:0001