Hojicha W/ Mochi & Red Bean Recipe

Brew hojicha

Bring 600 ml water to just under a boil (about 90–95°C / 194–203°F). Remove from heat and add 3 tsp hojicha leaves. Steep 1.5–2 minutes for a bright, roasted flavor. Longer steeping (up to 3 minutes) yields a stronger brew but can be slightly bitter.

Strain the leaves through a fine mesh sieve into a heatproof container. Stir in 1 tsp granulated sugar while the tea is hot to round the flavor (optional). If serving warm, keep covered. If serving chilled, let cool to room temperature then refrigerate until cold (about 30–45 minutes).

Make mochi dough (stovetop microwave method)

In a microwave-safe bowl, whisk together 3 tbsp glutinous rice flour, 1 tsp sugar, and 5 tbsp water until smooth and lump-free. Cover loosely with microwave-safe plastic wrap or a plate.

Microwave on high for 30 seconds, stir vigorously with a wet spatula, then microwave another 20–30 seconds. The mixture should become glossy and slightly translucent and pull away from the sides. If still gooey, microwave in additional 10–15 second increments until the right texture is reached (total 60–90 seconds typical).

Dust a clean surface or small tray with 2 tsp starch. Turn the hot mochi out onto the dusting, let cool slightly until comfortable to handle (a minute or two). Dust hands lightly with starch and pat or stretch the mochi into a log or flatten into a small disk about 1/4" thick. Cut into four bite-sized pieces using a starch-dusted knife or scissors. Keep covered with a damp towel while assembling so they don’t harden.

If the anko is very thick or refrigerated, warm the 4 tbsp gently in a small saucepan over low heat or microwave briefly (10–15 seconds) until spreadable. Stir to smooth. No additional sugar required unless you prefer it sweeter; add up to 1 tsp sweetener if desired.

Assemble cup

Divide warmed or chilled brewed hojicha between two serving cups (about 250–300 ml tea per cup if using milk; leave room if adding milk). If you prefer a creamier drink, stir in 60 ml milk per cup (120 ml total) or add to taste. Sweeten each cup with up to 1/2 tsp additional sweetener if desired.

Place two mochi pieces into each cup (four total pieces). Spoon 2 tbsp anko on top of the mochi in each cup (or serve the anko dolloped beside the mochi). The mochi will soften slightly in the warm tea; if serving chilled, mochi will remain chewier.

Serve immediately while hojicha is warm, or with a small spoon for chilled servings so guests can scoop the anko and mochi. Optionally garnish with a light dusting of roasted sesame or crushed kinako (not included) for extra aroma.