Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, macrobiotic: anko (sweet adzuki bean paste). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Stir beans and sugar together in a saucepan over medium-high heat. Immediately transfer the paste to a container to cool.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Make ready Dried adzuki beans
- Prepare 5 x 10 cm strip Kombu
- Take Water
- Get Salt
- Make ready Raisins
- Prepare Dried persimmons (optional)
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. This is a type of anko called tsubu-an.
Instructions 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!
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. But "anko", a paste made from red beans called "azuki", is a staple in traditional Japanese confectionery, and has been enjoyed by Japanese people for centuries.
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