| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 4g | 0.5g | 36g |
| sugars | fibre | protein | salt |
| 28g | 2g | 3g | 0.1g |
Why I Love Japanese Sesame Yokan
When I was first introduced to Sesame Yokan, it was love at first bite. There’s something profoundly comforting about its velvety texture and the delicate balance of sweetness mingled with the deep, nutty flavor of black sesame. As someone who has spent most of her life savoring the briny sea air and seafood wonders of Portland, Maine, venturing into the realm of Japanese desserts like Sesame Yokan has been a delightful culinary journey.
Taste Memories and Family Moments
One of the reasons I adore Sesame Yokan is how it connects different parts of my life. My daughters, Erin and Samantha, love exploring a variety of foods with me, and witnessing their eyes light up when they tried this dessert for the first time was pure joy. It transported us all to a cozy afternoon, sipping tea and savoring each bite of this exquisite confection.
While New England seafood might be my culinary foundation, desserts like Sesame Yokan bring a whole new perspective to my palate. The use of kanten powder (agar-agar) to achieve that smooth, gelatinous texture highlights the ingenuity of Japanese cuisine, often seen in other delightful treats like Matcha Warabi Mochi or Dorayaki. It’s incredible how such ingredients can transform simple dishes into something extraordinary.
Perfect Pairings
This recipe works well as a standalone treat, but it can also be a sophisticated addition to a dessert spread. Pairing it with a classic New England clam chowder might sound unconventional, but it’s a fantastic way to introduce a delightful contrast of flavors in a dinner gathering. Serving it alongside fresh fruits or a simple green tea will further enhance its nuanced flavors, making each bite memorable.
It’s also worth mentioning how Chef Ivan Orkin, with his love for blending Japanese and Western cuisines, has been a source of inspiration for me. His inventive approach encourages me to explore and create fusion dishes that surprise and delight my family and friends.
In conclusion, Sesame Yokan isn’t just a dessert; it’s an experience. It brings a sense of serenity and comfort, reminding us to slow down and enjoy the simple pleasures in life. Whether you’re new to Japanese desserts or a seasoned aficionado, this recipe is sure to become a cherished favorite in your home.
What You’ll Need
- 2 cups water
- 2 tablespoons kanten powder (agar-agar)
- 1 cup granulated sugar
- 1 1/2 cups sweetened red bean paste (anko)
- 1/4 cup black sesame paste
- Pinch of salt
Method
Step One
In a medium saucepan, mix together 2 cups of water and 2 tablespoons of kanten powder (agar-agar). Allow the mixture to sit for about 5 minutes to let the kanten powder hydrate.
Step Two
Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 2 minutes, stirring constantly to ensure the kanten powder is fully dissolved.
Step Three
Add 1 cup of granulated sugar to the saucepan and continue to stir until the sugar is completely dissolved. This should take about 3-4 minutes.
Step Four
Stir in 1 1/2 cups of sweetened red bean paste (anko) and 1/4 cup of black sesame paste. Mix well until both pastes are thoroughly incorporated into the kanten mixture.
Step Five
Add a pinch of salt to the mixture and stir to combine. Continue to cook the mixture over low heat for an additional 3-4 minutes, ensuring everything is well mixed.
Step Six
Pour the mixture into a rectangular or square mold, smoothing the top with a spatula. Allow the mixture to cool to room temperature before transferring it to the refrigerator to set. This will take at least 2 hours.
Step Seven
Once the Sesame Yokan has fully set, remove it from the mold and cut it into desired shapes. Serve chilled and enjoy!
