Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, macrobiotic: anko (sweet adzuki bean paste). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I’ve loved my whole life. They’re nice and they look wonderful.
Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt!
To get started with this particular recipe, we must prepare a few components. You can have macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Prepare 100 ml Dried adzuki beans
- Prepare 1 5 x 10 cm strip Kombu
- Take 800 ml Water
- Prepare 1/2 tsp Salt
- Prepare 60 grams Raisins
- Get 1 Dried persimmons (optional)
Anko bean paste, which is akin to a sweet bean jam, is the Japanese traditional taste you can add to so many of your favorite desserts. The recipe for making your own anko sweet bean paste is as follows. This is how to to make sweet azuki beans paste with this helpful recipe that includes ingredients, cooking time, and more. This is a type of anko called tsubu-an.
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!
Tsubu-an contains skins of azuki beans. I show you how to make Anko by pressure cooker. I have a video of how to make Anko, but this is a quicker method for how to make Anko. For more macrobiotic recipes, go to www.gourmandelle.com. Ideal for busy people Step-by-step macrobiotic recipes Both sweet and savory.
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