Rinse the adzuki beans with water to remove any dirt or debris. Drain in a colander.
Put 700 ml water in a pressure cooker and add the adzuki beans.
Without covering, bring to a boil for 4-5 minutes, then drain out the water (the beans are too astringent; draining out the water will remove the astringency).
Completely drain the beans and place in a colander.
Add 1200 ml of water and the beans from Step 4 to the pressure cooker and cover with the lid. Once the pressure rises and the pot starts to steam, reduce the heat to low and cook for 15 minutes. Turn off the heat, then let it sit until the pressure drops.
Once the pressure drops, remove the lid and gradually mix in the sugar in three batches. Next, add the salt and honey, and simmer until the beans become thick (cook the beans until you can crush them between your fingers).
Line a grill with aluminium foil, then quickly grill the mochi and add it to individual servings of zenzai for a delicious touch! The zenzai can be frozen. I recommend dividing it into individual servings before freezing.
Story Behind this Recipe
If you use a pressure cooker, you can make zenzai in less than an hour! It's so easy, yet unbelievably delicious!! The honey gives a rich taste and the salt brings the flavors together. I succeeded in coming closer to the flavor of my mom's zenzai.
Add the sugar in several batches; otherwise, the beans will harden. Stir gently from time to time during simmering to prevent scalding. Since it's a simple dish, I recommend using good quality beans and water.