Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, macrobiotic: anko (sweet adzuki bean paste). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Prepare 100 ml Dried adzuki beans
- Make ready 1 5 x 10 cm strip Kombu
- Get 800 ml Water
- Prepare 1/2 tsp Salt
- Prepare 60 grams Raisins
- Get 1 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.
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!
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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