Yokan 羊羹

Ingredients

• 400 g Koshian
• 130 g sugar
• half Bō(stick) Kanten (*1)
• 200 ml water

Steps

1. 1

   Put the yokan and water in a small saucepan and soak for about half an hour. *2

2. 2

   After it has soaked, place the pan over medium-high heat to bring it to boil. Whisk the mixture well.

3. 3

   Turn the heat down to low, continue whisking and let it simmer for at least a minute until the kanten dissolves completely.

4. 4

   Add sugar to the mixture and stir until it's fully incorporated.

5. 5

   Stir Koshian in until it's well combined and thickened, scoop it up with a spatula and if it is about 2mm thick and flows, turn the heat off.

6. 6

   Pour the mixture into a rectangular container. In Japan we use one that is called "nagashikan" in Japanese. *3

7. 7

   Chill in the fridge for about 2 hours.

8. 8

   Slice to serve.