Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, macrobiotic: anko (sweet adzuki bean paste). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something that I’ve loved my entire life. They’re nice and they look fantastic.
Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat. To cook off the smell, don't cover the pot with a lid. Sweet Red Bean Paste (Anko) is a versatile ingredient that is used to make many Japanese sweets. It is made from just azuki beans, sugar and a pinch of salt.
To get started with this recipe, we must prepare a few components. You can have macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Make ready 100 ml Dried adzuki beans
- Take 1 5 x 10 cm strip Kombu
- Get 800 ml Water
- Take 1/2 tsp Salt
- Take 60 grams Raisins
- Prepare 1 Dried persimmons (optional)
In fact, you can find sweet bean paste in many other Asian pastries and desserts. Anko (Japanese Sweet Adzuki Beans) Anko is a Japanese name for cooked adzuki beans that is sweet. It's hearty and comforting, a perfect dish to make on a slow & relaxing weekend! Sweet azuki bean paste is used in various Japanese sweets.
Steps to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
- After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
- Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
- Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
- You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!
It's hearty and comforting, a perfect dish to make on a slow & relaxing weekend! Sweet azuki bean paste is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans. Many people are often surprised to hear that beans can be enjoyed as dessert in Japan.
So that’s going to wrap this up with this exceptional food macrobiotic: anko (sweet adzuki bean paste) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
