Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, macrobiotic: anko (sweet adzuki bean paste). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I have loved my whole life.
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 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 it.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Get 100 ml Dried adzuki beans
- Prepare 1 5 x 10 cm strip Kombu
- Make ready 800 ml Water
- Prepare 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 is going to wrap this up with this exceptional food macrobiotic: anko (sweet adzuki bean paste) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
