Anko: sweetened Japanese red bean paste
Author: 
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup dried adzuki (Japanese red beans)
  • ¼ cup sugar plus more according to taste
  • Optional steamed buns
Instructions
  1. Rinse and soak dried beans for 6-8 hours or overnight in cold water.
  2. Drain and place beans in a pot with lid. Add enough water to cover and bring to a boil over high heat. Lower heat and simmer for 2-3 minutes. Drain the beans and return to pot. Add 4 cups water, cover, and bring to a boil over medium heat. Lower heat and simmer until tender, about 1 hour. Make sure to skim off the scum from the surface every once in a while, and to add water if the beans are drying out.
  3. Add sugar according to taste and mix well. Continue to skim off scum if any. Cook until the water has all but evaporated but the beans are still moist.
  4. You can eat the resulting tsubuan as is or puree in a food processor until smooth to make koshian.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/anko-sweetened-japanese-red-bean-paste/