Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s prepare the fillings.
This is a chestnut simmered in syrup
also known as Kuri Kanroni,
similar to a marron glace.
This is Dainagon Amanatto,
a large type of candied azuki bean.
Place the chestnut pieces and the candied beans
into each takoyaki mold.
Next, measure out the water in a pot
and add the kanten or agar powder.
Using the powdered form of kanten means
that you don’t have to rehydrate it beforehand.
Turn on the burner.
And stir the mixture with a balloon whisk.
When it begins to boil, reduce the heat to low
and simmer for about 30 seconds
until the kanten is completely dissolved.
Now, add the sugar and mix.
When the sugar is completely dissolved,
turn off the burner.
Add the koshian, a type of red bean paste
which the bean skins are completely removed.
Dissolve the bean paste in the mixture.
Now, turn on the burner again.
Add a pinch of salt.
Bring the mixture to a boil while mixing.
When it begins to boil, remove the pot.
Float the pot on a bowl of cold water
and stir the mixture to reduce the temperature.
When the water begins to warm up,
swap it with a new bowl of cold water
and keep cooling the mixture until only slightly warm.
Avoid pouring the hot mixture into the molds
otherwise the bean paste will settle, causing separation.
Now, pour the mixture into each mold
while stirring the chestnut around with a bamboo stick.
This will help to fill the gaps with the mixture.
Likewise, pour the mixture over the candied beans
and fill the rest of the takoyaki molds.
Then, chill the mizu-yokan in the fridge for about 30 minutes.
Now, the mizu-yokan is firm and deliciously chilled.
Like shown, you can easily remove the yokan with a spatula.
This is entertaining and even I, Francis might be able to do that.
Place the mizu-yokan onto a plate garnished with a leaf.
By the way, this is an inedible ajisai leaf so don’t eat it.
This small mizu-yokan using kanten or agar firms up quickly
even if at room temperature so it is very easy to make.
You can also use an ice cube tray as a mold
or serve the mizu-yokan in shot glasses.
Gradually the water leaks from the surface
so keep the mizu-yokan in the molds
when stored in the fridge for long periods of time.
Good luck in the kitchen!