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1
Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly).
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2
Take the edamame out of their pods, and peel the thin skin off the beans.
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3
Put the peeled beans in a grinding bowl.
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4
(The beans with the pods and skins removed should be about 100 to 130 g.)
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5
Grind the edamame into a smooth paste.
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6
It's important not to leave any lumps.
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7
Carefully grind the beans for a smooth, creamy paste.
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8
Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible.
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9
Add sugar in several batches, and keep grinding to dissolve.
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10
Add the salt and grind it in.
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11
The zunda-an (edamame bean paste) is done.
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12
Cut the mochi cakes in half and put in a heatproof dish.
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13
Add enough water to cover the mochi, and microwave until softened.
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14
Drain the mochi well, and serve with the zunda-an.
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15
Store-bought zunda-an has water to make it more creamy.
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16
To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled.
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17
The zunda-an is also delicious with shiratama dumplings instead of mochi.
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18
You can also use it as a spread on bread, or to fill various sweets.
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19
The zunda-an can also be frozen if you want to keep it for longer.
