This easy Japanese red bean soup or Oshiruko is topped with toasted mochi that's crispy on top and soft and gooey on the bottom. It makes for a comforting sweet snack or dessert on a cold winter day.
- 280 grams anko (about 1 cup) - 1 cup water - 2 tablespoons sugar (to taste) - 2 mochi
Add the anko, water, and sugar to a pot and bring it to a full boil while stirring. Turn down the heat to maintain a bare simmer to keep it warm.
Put the mochi in a toaster oven or broiler and toast until the mochi is puffy and the tops have browned.
Divide the soup between two bowls and top each one with a piece of toasted mochi.