Red Bean Paste (Anko)
Sweet adzuki bean paste for bao, dorayaki, sakura semla and other fillings. Making it from scratch is mostly waiting time, so cook a big batch every second week and freeze it in bags.
- Yield: about 2.3–2.5 kg
- Equipment: large heavy pan (or pressure cooker), hob, sturdy spatula, sieve (for smooth paste)
- Allergens: none · Vegan, gluten-free
Ingredients
| Ingredient | Amount |
|---|---|
| Dried adzuki beans | 1000 g |
| Sugar | 800 g |
| Salt | 3 g |
| Water | for boiling |
Method
- Rinse the beans. Soaking overnight is optional, but it shortens the cooking time.
- Remove bitterness: cover the beans with water, bring to the boil, boil 5 min, then drain and rinse.
- Cover with fresh water by about 5 cm and simmer for 60–90 min (about 20 min in a pressure cooker), topping up the water so the beans stay covered. They're done when a bean crushes easily between two fingers.
- Drain off most of the liquid, leaving the beans just moist.
- Add the sugar in two parts and the salt, and cook over medium-low heat, stirring constantly so it doesn't burn on the bottom.
- Cook until thick: when you drag the spatula across the bottom, it should leave a trail that slowly closes. The paste firms up more as it cools.
- Spread on a tray to cool quickly, then chill or blast chill.
Chunky (tsubuan) is ready as it is. For smooth (koshian), push the cooked beans through a sieve before adding the sugar (step 5), and discard the skins.
Storage
3–4 days in the fridge, or freeze in labelled 500 g bags for up to 3 months.