Mushi Decchi Yokan (Bamboo-Wrapped Steamed Red Bean Yokan)
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Bound with wheat flour instead of agar, this red bean paste comes out dense and chewy rather than smooth and jellied like neri yokan.
Read more
In the Omi area of Shiga the batter is wrapped flat in bamboo sheaths and steamed; the sheath keeps it from drying and adds a light aroma. Only sheaths sold for food wrapping are used, washed and blanched, and they are peeled away before serving.
Ingredients
Instructions
- 1
Soak 4 food-grade bamboo sheaths in the preparation water for 20 minutes to soften.
Wipe both sides, blanch in fresh boiling water for 2 minutes, spread out, and drain.
- 2
Put 400g smooth red bean paste in a large bowl and add batter water 10ml at a time, up to 50ml.
Mix fully after each addition and stop adding water when the paste spreads smoothly without flowing.
- 3
Sift 80g flour twice, then add it to the bean paste in three portions.
Fold from the bottom of the bowl until the batter is uniform and no dry flour remains.
- 4
Weigh and divide the batter into 4 equal portions.
Wipe the bamboo dry, tear a 5mm strip from one edge of each sheath for a tie, and place one portion in the center.
- 5
Spread the batter into a flat rectangle about 15cm by 5cm.
Fold the long sides of the bamboo over each other, tuck in both ends, and secure the parcel with the bamboo tie.
- 6
Bring ample steamer water to a boil and arrange the 4 parcels without overlapping.
Cover and steam over medium-high for 15 minutes, confirming the thickest center reaches at least 90°C.
- 7
Transfer the hot parcels to a flat tray, set another tray and a light weight of about 500g on top, and press for 10 minutes to even the thickness. Remove the weight afterward.
- 8
Cool completely at room temperature for 1 hour without opening the bamboo.
Unwrap, remove the yokan, and cut each slab into 4 to 6 serving pieces with a damp knife.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
滋賀の食事文化研究会 · Checked: 2026-08-11
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