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Loading...Yokan is a classic Japanese confection that transforms red bean paste into a firm, sliceable jelly using agar agar. Smooth, gently sweet, and beautifully marbled in deep burgundy, it is served in slim slices with bitter matcha or kuromitsu syrup. This streamlined version uses store-bought koshian for an easy homemade result.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 servings (1 loaf)
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 68 gCarbs
- 3 gFiber
- 32 gSugar
- 4 gProtein
- 105 mgSodium
- 280 mgPotassium
- 25 mgCalcium
- 1.8 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Yokan
- 400 g smooth red bean paste (koshian), at room temperature
- 4 g agar agar powder (about 1 tablespoon)
- 250 ml water
- 80 g granulated sugar
- 1/4 tsp fine sea salt
- 1 tsp neutral oil, for greasing the pan
Directions
- Lightly oil an 18×8 cm (7×3 inch) loaf pan and line with a strip of parchment paper, leaving overhangs on the long sides for easy unmolding.
- In a medium heavy-bottomed saucepan, whisk the agar agar powder into the water and let stand for 2 minutes to bloom.
- Bring the agar mixture to a gentle boil over medium heat, whisking constantly for 2 to 3 minutes until the agar fully dissolves and the liquid looks clear with no floating grains.
- Add the sugar and salt, stirring until completely dissolved, about 1 to 2 minutes more.
- Reduce the heat to low and whisk in the red bean paste a few spoonfuls at a time, mixing until the mixture is smooth, glossy, and uniform in color, about 4 minutes. Do not let it boil vigorously.
- Pour the mixture into the prepared pan and gently tap the pan on the counter to release any air bubbles. Smooth the top with a silicone spatula.
- Let cool at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours, or until firmly set and completely cold.
- To unmold, lift the yokan out using the parchment overhangs and place on a cutting board. With a sharp knife wiped clean between each cut, slice into 8 to 10 rectangles about 1.5 cm thick.
- Serve chilled on small plates, optionally with a dusting of kinako (roasted soybean flour) or a small dish of kuromitsu syrup for drizzling.
Cook’s Notes
- Use smooth koshian for a refined, sliceable jelly, or swap in chunky tsubuan for a more rustic 'mizu yokan' texture (in that case, increase water to 350 ml).
- Properly bloomed and fully boiled agar is essential; undercooked agar will weep and stay soft instead of slicing cleanly.
- Wipe your knife with a damp cloth between every cut for neat, glossy edges that won't stick or tear.
- Store covered in the refrigerator for up to 5 days; yokan is traditionally served cold or at cool room temperature rather than ice-cold.
- For a richer, almost black color and deeper caramel notes, substitute 60 g of the sugar with kuromitsu (Japanese black sugar syrup).
