Yamaguchi Uiro (Steamed Warabi and Red Bean Sweet)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Uiro is a Japanese steamed sweet made by dissolving starch or flour with sugar and water, pouring the batter into a mold, and steaming it until set.
Read more
The Yamaguchi style differs from heavier rice flour versions made elsewhere: warabi starch and smooth red bean paste give it a soft, gently trembling elasticity. This small recipe combines 20g warabi starch, 1 tablespoon sugar, 4 tablespoons water, and 60g prepared smooth anko. Adding the water gradually before the bean paste prevents dry lumps, while straining the batter produces an even surface. Fifteen minutes in a fully steaming pot sets the center. Slow cooling at room temperature preserves the supple texture that can become firm if chilled too quickly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Add ample water to the steamer pot, cover, and bring it to a strong steam over high heat.
Rinse a heatproof mold about 12cm wide with water and shake off the excess.
- 2Season
Combine 20g warabi starch and 1 tablespoon sugar in a bowl.
Add 4 tablespoons water in four additions, whisking until no dry starch lumps remain.
- 3Prep
Add 60g prepared smooth red bean paste and mix until the thin batter is uniform in color.
Pass it through a fine sieve, pressing any remaining starch or bean paste lumps through with a spatula.
- 4Control
Pour the batter into the prepared mold and pop large surface bubbles with a skewer.
Set it in the steaming pot, cover, and steam over medium-high heat for 15 minutes. Wrap the lid in a dry cloth so condensation does not drip onto the sweet.
- 5Step
Remove it when the center looks translucent and a skewer comes out without wet batter.
Cool in the mold at room temperature for 30 minutes, loosen the edges with a damp knife, unmold, and divide into 4 pieces.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Twenty grams warabi starch and 60g smooth red bean paste
- Finish cue
- Remove it when the center looks translucent and a skewer comes out without wet batter.
- Storage and reheating
- Immediate refrigeration firms the steamed starch.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 4 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes