Irish-Inspired Matcha Mousse with Azuki Beans: A Delightful St. Patrick's Day Treat

As St. Patrick's Day approaches, what better way to celebrate than by indulging in a unique and delightful dessert that brings together Japanese flavors and Irish festivities?

Meet the Matcha Mousse with Azuki Beans, a creation by the renowned Japanese chef and founder of Atsuko's Kitchen, Atsuko Ikeda. This delightful treat achieves the perfect balance of texture, thanks to the clever combination of agar and kuzu. The silky smoothness of the mousse, adorned with sweet Azuki beans, is a culinary masterpiece that not only satisfies the taste buds but also captures the essence of all the goodness around you. Let's dive into the recipe and discover how to create this fusion delight that's bound to make your St. Patrick's Day celebration extra special.

Serves - 4 small bowls
Preparation time - 20 mins plus 1-2 hours in the refrigerator

Ingredients

• ½ tsp Clearspring Atlantic Agar Flakes
• 100ml water
• 500ml Soy milk or other plant-based milk
• 15g or 1 ½ tbsp Clearspring Kuzu (crash it with a rolling pin before measuring)
• 60ml Maple syrup or other syrup
• a pinch of salt
• 2g or 1 tsp Clearspring Matcha Powder - Premium Grade
• 2 tbsp Vegetable oil 
• 100g Cooked Sweet Azuki Beans (or if you can’t find them easily, you may use Clearspring Azuki Beans and mix with maple syrup and a pinch of salt)

Tools:

• Small Saucepan
• Measuring Jug
• Mixing Bowl with spout and handle or jug
• Whisk
• Tea Strainer

Method

1. Stir gently and soak the agar flakes in 100ml water in a medium saucepan for 30 mins.
2. Mix the matcha powder and oil in a medium mixing bowl or jug (ideally use a bowl with a spout and handle so you can pour it into cups afterwards.)
3. Heat the agar in the saucepan without stirring until it’s boiling.
4. Reduce down the heat to low then simmer, stirring occasionally until flakes dissolve (for 5 minutes). Mix the soy milk, kuzu, maple syrup and salt in a jug then pour into the agar mix. Gently cook the mixture over medium heat for 4-5 minutes until slightly thickened. Remove from the heat and cool down for 5 minutes.
5. Slowly pour the soy milk and agar mixture into the matcha in a mixing bowl, use a whisk to combine well.
6. Add the sweet azuki beans at the bottom of the serving cups, then pour the mixture into the serving cups.
7. To set, leave them at room temperature to cool down first then put them in a refrigerator to set firmly and chill. 

Chef

ATSUKO IKEDA

Founder of Atsuko’s Kitchen A well-established Japanese chef, cookbook author of Sushi Made Simple and Atsuko’s Japanese Kitchen and food photographer. She has been sharing her knowledge and techniques of Japanese cooking with a series of classes at Atsuko’s Kitchen in London since 2008, which introduces family favourites, alongside the art of sushi making.