[Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup
[Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, [farmhouse recipe] anko for a rustic sweet adzuki bean soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

[Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. [Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup is something which I’ve loved my whole life.

Anko is the sweet red bean paste you'll need to make a wide variety of Japanese traditional desserts. It's quite easy to make and requires just two ingredients: sugar and adzuki beans. A nice and simple way to have it is a spread on toast. "Koshian": for a different twist.

To get started with this recipe, we must first prepare a few components. You can have [farmhouse recipe] anko for a rustic sweet adzuki bean soup using 2 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup:
  1. Prepare 250 grams Dried adzuki beans
  2. Take 250 grams Sugar

For this anko recipe, I'm using the tsubushian technique of boiling the beans and mashing them with the skin on. The texture isn't as smooth as mashing them through a sieve but it's In zenzai which is a traditional Japanese dessert soup. Finding adzuki beans is fairly easy. A lot of Japanese sweet confectionery artisans have devoted their lives to Anko making.

Steps to make [Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup:
  1. Gently rinse the adzuki beans, put them in a pot with 700 ml water, and bring to a boil on medium heat. When it boils, add 200 ml water, then bring to a boil again, turn off the heat, and drain.
  2. Return the beans to the pot, add 700 ml water, then simmer on medium heat until tender. The water will boil out, so add water in 3 to 4 batches.
  3. Boil until the beans become plump. To test, scoop the beans with a spatula, and if they can be easily crushed between your fingers, they are done. It should take about 40 to 60 minutes.
  4. Drain tender beans into a colander lined with cheesecloth.
  5. In a pot, add the sugar to the drained beans, and simmer on medium heat.
  6. The beans should produce moisture when the sugar is added. Stir from the bottom of the pot to make sure the beans do not scotch.
  7. Scoop up the beans with a spatula, and when they start to stick to the spatula, add salt, quickly stir, turn off the heat, then transfer to a large bowl to cool.
  8. It's best to let the anko sit until the following day so that the sweetness is evenly distributed.
  9. You can freeze the anko. They are handy if you roll them into little balls to freeze. You can store them for about a month.
  10. To make adzuki bean soup: Add water and sugar to taste and boil. If you put the frozen anko in water and boil, it will melt easily. Add some grilled rice cakes, too!
  11. Try them in ohagi (a type of Japanese wagashi with mochi rice covered in anko).
  12. When making adzuki bean soup from scratch, see.

Some of the Anko desserts they make have impressively complex The beans should now be very soft, easily crushed between fingers. Discard water again, put soft beans back in the pot with sugar at medium. Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and I had made sure to use adzuki beans, which wasn't part of the original recipe (seems too important to be left out). The final product still tastes like "bean".

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