水ようかんの作り方☆材料4つで簡単！ひんやり和スイーツ☆なめらか水ようかんを上手に作るコツをご紹介します♪-How to make Water Yokan-【料理研究家ゆかり】

水ようかんの作り方☆材料4つで簡単！ひんやり和スイーツ☆なめらか水ようかんを上手に作るコツをご紹介します♪-How to make Water Yokan-【料理研究家ゆかり】

Today I made a smooth-textured mizuyokan. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I would like to make a cool and smooth mizuyokan. Agar is used to make mizuyokan, and there are two types of agar: powdered agar and stick agar. So I would like to show you how to make these two patterns. There are some key points, so please enjoy to the end. Please have a look at it. First of all, let me introduce the ingredients for mizuyokan made with powdered agar. Here are the ingredients. Koshian (bean paste), agar powder, water, and salt. I will make it with these materials. This recipe is very easy to remember. The amount of sweet bean paste and water is the same. If koshi-an is 250g, water is 250ml. Well, g and ml are different, but I think it is better to remember them as the same number. And to enhance the sweetness this time, I will add a little salt. Here is the container for the water yokan made with powdered agar. The height is 4.5 cm, the width of the long one here is 14 cm, and the width of the short one is 11 cm. I would like to put it here. The key to using this is to wet the mold with water like this. If you don’t have a container like this, you can make it in a Tupperware like this. So I will use this tupperware for the stick agar. I bought this tupperware at a 100 yen store and it holds 800 ml. Prepare this in advance. Let’s start with the powdered agar water yokan. First, put the agar powder in a pot. Then add water. Now I have not yet lit the fire. Once you have mixed it and the water and agar powder are properly mixed, we will put it on the fire. Heat while mixing like this. When heating, it is recommended to use a heat-resistant rubber spatula like this or a wooden spatula. First, heat over medium heat until it comes to a boil. Now that it has come to a boil, the heat is reduced to low. Continue to heat the mixture thoroughly over low heat for 2 minutes. Regarding agar agar, sometimes it doesn’t harden if it is not heated thoroughly. So be sure to heat it for 2 minutes after it comes to a boil. Be sure to stir the whole time it’s heating. 2 minutes have passed. Then I add salt this time while still on the heat. Stir in salt. Roughly 30 seconds is ok. If the agar is a bit scummy, remove it this way. This will give you a beautiful finish. After removing the whitish scum that floats to the top, we now add the bean paste. The heat is slightly lowered and the red bean paste is added. Put in little by little like this and blend. If you put it in all at once, it will be a little difficult to mix, so it will be easier to mix if you divide it into three portions. Let’s mix while crushing so that this lump of bean jam will disappear. If the bean jam is cold, the agar may become a little lumpy the moment you add the bean jam, so in that case, warm it up a little in the microwave before adding it. The bean paste that is kept at room temperature can be used as it is. When there are no more lumps, add the other half. Then mix. When the grains are gone, add the remaining bean paste. Then mix again. Mix until the bean paste is thoroughly dissolved. When there are no more grains of bean jam like this, it is OK. Then turn off the heat. Removed from fire. Here is the point of the water yokan. If you put it in the mold as it is, it may separate when it hardens. So, you can fill a large bowl with ice water and put the pot in the bowl. Remove from heat while stirring to prevent water from getting into this mixture. Be careful not to let it cool too much, or it will harden. The agar will harden only at the bottom if you don’t mix it while mixing it. I let it cool for roughly a minute and a half now. Then you can remove it from the bowl, and the standard is to touch the bottom of the pot with your hand. I will put it in the container that was being painted. I smooth the surface a little bit. Now it’s OK. Then take this one off the heat and refrigerate it for 2-3 hours. Next, I will introduce the ingredients for the water yokan made with agar agar. Here are the ingredients. Here are the ingredients: Koshian (sweet bean paste), agar agar, water, and salt. I will make it with these ingredients. This is double the amount of powdered agar as far as stick agar is concerned. So I will use 6g. The rest of the amounts are all the same, ok. Now let’s start making it with these ingredients. First of all, I would like to put back this stick agar. I will put it in a bowl or something and add water. Make sure it absorbs the water well and soak it in water like this. Leave it like this for 1 hour to soften the stick agar. One hour has passed. Then it is soft with plenty of water. It looks like this. If it goes like this, it is ok. Now I will use this agar stick to make mizuyokan. First, I squeeze the water out of this stick agar. Squeeze it tightly. I will use it in this state. Now I will heat it up in a pot. I will add water to the pot. Then add this stick agar with the water drained off, cut into strips. It can be easily shredded by hand like this. I think it is easier to dissolve if you shred it a little finer. This stick agar takes a little longer to dissolve when added to powdered agar. So I think powdered agar is more convenient when you want to make it quickly. When you put it all in, you put it on the fire. Stir to dissolve agar agar. The skin of the pot gradually becomes fluffy. Let’s keep on mixing. Let’s heat until the stick agar disappears firmly. I would suggest that you heat it for roughly 5-6 minutes after putting it on the heat. It has now been 6 minutes. I think that after heating for about 6 minutes, it is already mostly melted. If you still feel that there is a little something left over, I would suggest that you strain it once. Then, turn down the heat to low. Then add salt. Mix. After a quick mix, add the bean paste here. Add this in three parts as well. Mix while crushing as you add it in. Let’s mix it like this. The rest of the process is already the same as making powdered agar. When I’m adding this koshi-an, I leave it on the fire. The heat is low. Then add again. Add the other half. Then mix Last. Add the remaining koshi-an. Then mix. Heat until there are no lumps of koshi-an (sweet bean paste) firmly. This is ok. Then turn off the heat and remove from the fire. Now cover a large bowl with ice water and let it sit for about 1 minute. Mix the mixture in this way while placing it in the ice water and remove it from the heat. This prevents separation. As I said before, be careful not to let the ice water below get into the pot at this time. I would say roughly a minute to a minute and a half is a good rule of thumb. Well, it depends a little bit on the type of pot and the conductivity of the heat, so keep an eye on it and take off the heat. The heat has been removed in a good way. The mixture looks thicker than before. Now this is a Tupperware. Can wet this Tupperware with water so that there is still a little bit of water left in it. Now, I will pour the yokan into the tapper. This is ok. Remove from heat, cover with plastic wrap and refrigerate thoroughly for 2-3 hours. Finished chilling in the refrigerator. It looks like this. Then I peel off the surrounding area with a little thin knife. I remove it from the mold by having you make a little gap. Have ho. I’m going to go. Soooo… Finished like this. Now I would like to cut it. You can cut as you like. I would like to make it triangular this time. So I will cut further diagonally. Next, here is a water yokan made with agar sticks. This is how it turned out. This one also peels off a little around the perimeter. Then turn over. Pop. It looks like this. Please cut this one into pieces and eat it too. This completes the mizuyokan. This is how it turned out. The result is a beautiful watery bean without any separation. Now, I would like to eat Very smooth. Let’s eat. Very smooth. Delicious. And the sweetness is just right. The texture is just the right firmness, and even more so, it’s very fresh. I just ate powdered agar and now I’m going to eat stick agar. Let’s eat. The one made with stick agar is also very smooth. Please subscribe to my channel Another tasty finish today. I think the first thing to remember when making mizuyokan is to make sure to dissolve the agar nicely. For powdered agar agar, make sure to bring to a boil and then heat over low heat for 2 minutes. When the mixture comes to a boil, it may look as if it has already melted, but if it is not heated properly after that, it may not solidify. So be sure to heat it well. And the key to adding the bean paste is that if you add it all at once, it’s a little hard to mix, so I suggest you add it in about 3 parts. After adding all of the koshi-an, please mix well so that there are no lumps. The key to making a beautiful mizuyokan without failure is to take it off the heat and soak it in ice water for about 1 minute after taking it off the heat. If you put it directly into a container after removing it from the heat, the agar and bean paste may separate. As a rule of thumb, I think it is best to keep the temperature at a level where you can touch the bottom of the pan with your hand. And as for the molds, be sure to wet them with water before putting the dough in them so that they are easy to take out. Then take off the heat and refrigerate thoroughly before serving. As for stick agar, it is twice as heavy as powdered agar in quantity. If you are concerned about the agar, you may want to strain the agar once. The rest of the recipe is the same as for powdered agar agar. I used Koshi-An this time, but you can also use Grain-An if you like. It is very easy to make and delicious. Today I made mizuyokan. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、水ようかんを作りました♪材料4つで簡単！粉寒天と棒寒天の作り方をそれぞれご紹介しています。分離せずに上手に、なめらかな水ようかんを作るコツも♪ひんやり冷やしで美味しい水羊羹です。とても簡単なので、是非作ってみてください☆

Hello ☆ I’m Yukari, a cooking researcher ♪
This time, I made a water yokan ♪ Easy with 4 ingredients! Introducing how to make powdered agar and stick agar respectively. The trick to making a smooth water yokan without separating it is also ♪ It is a cool and delicious water yokan. It’s very easy, so please try it ☆
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【材料】
□粉寒天
・こしあん 250g
・粉寒天 3g
・水 250ml
・塩 ひとつまみ

□棒寒天
・こしあん 250g
・棒寒天 6g
・水 250ml
・塩 ひとつまみ

【ingredients】
□ Powdered agar
・ 250g Koshian
・ 3g Powdered agar
・ 250 ml Water
・ A pinch Salt

□ Stick agar
・ 250g Koshian
・ 6g Stick agar
・ 250 ml Water
・ A pinch Salt
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◎ひんやり！みたらし団子の作り方
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