Name: Japanese Red Paste (Anko)
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Makes: 250g servings
Cuisine: Miscellaneous
Ingredients: anko-tsubuan-japanese-red-paste.png; I’ve already provided a recipe for Chinese sweet red paste and here is the Japanese equivalent. There are two distinct style of Anko in Japan: Tsubuan — This style uses the whole azuki bean, giving it a coarse texture. It’s roughly mashed and it’s the type detailed in this recipe; Koshian – This style is prepared the same way as tsubuan, then passed through a sieve to remove the bean skins leaving the paste with a super smooth texture. Just like Chinese Hong Dou Sha; Anko is used as a filling for sweet dishes.; 30/60/500g; 200g azuki beans; 200g sugar; 1 pinch salt; Sufficient boiling water to cover 1 cm above the top of the beans; 1.25l water; Wash azuki beans then turn into a saucepan then pour over enough boiling water to come 1cm above the beans. Cover pot and set aside for 30 minutes, or until the beans have softened.; At this point, place the soaked beans and water over high heat and bring to a boil. Continue boiling until all the liquid has evaporated . Drain any excess water which should look a murky reddish-brown.; Add 500ml of cold water and boil down again for another 15 minutes.; Once the water drops below the beans again, it’s time to add your sugar and pinch of salt and reduce the heat to low-medium. This will allow the sugar to dissolve in the last of the water and be absorbed by the beans. At this stage the liquid should be dark and gently bubbling amongst the beans.; After 10 minutes the liquid should start to thicken. Do a 'smoosh' test; squeezing an azuki bean to see if it squishes. If your beans aren’t soft enough, add another 120-250ml .; Now it’s time to mash the beans… you want a consistency where the beans have a good balance of smooth and texture.; You can use the anko straight away, or you can store in the refrigerator for up to a week. The red bean paste is now ready to use in your favourite Japanese desserts like mochi and dango.; Japan; Traditional; beans; sugar; sauces, vegetarian, beans, sugar, oil; adzuki beans, sugar, salt; 

Ingredients:
200g (1 cup) azuki beans
200g (1 cup) sugar
1 pinch salt
Sufficient boiling water to cover 1 cm (1/2 in) above the top of the beans
1.25l (5 cups) water

Method:
Wash azuki beans then turn into a saucepan then pour over enough boiling water to come 1cm (1/2 in) above the beans. Cover pot and set aside for 30 minutes, or until the beans have softened.

At this point, place the soaked beans and water over high heat and bring to a boil. Continue boiling until all the liquid has evaporated (around 15 minutes). Drain any excess water which should look a murky reddish-brown.

Add 500ml (2 cups) of cold water then bring back to boil. Continue boiling for another 15 minutes or until the water level drops below that of the beans. Stir occasionally to ensure no beans are sticking to the base of the pot. Add a further 500ml (2 cups) of cold water and boil down again for another 15 minutes.

Once the water drops below the beans again, it’s time to add your sugar and pinch of salt and reduce the heat to low-medium. This will allow the sugar to dissolve in the last of the water and be absorbed by the beans. At this stage the liquid should be dark and gently bubbling amongst the beans.

After 10 minutes the liquid should start to thicken. Do a 'smoosh' test; squeezing an azuki bean to see if it squishes. If your beans aren’t soft enough, add another 120-250ml (½ – 1 cup) of water and continue cooking them for one last round (around 10 minutes).
Now it’s time to mash the beans… you want a consistency where the beans have a good balance of smooth and texture.

You can use the anko straight away, or you can store in the refrigerator for up to a week. The red bean paste is now ready to use in your favourite Japanese desserts like mochi and dango.

Japan
Traditional
beans
sugar
sauces, vegetarian, beans, sugar, oil
adzuki beans, sugar, salt

Anko (Japanese Red Paste)

prep time

cook time

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Makes: