Tsubushi-An (Sweet simmered azuki beans)
Tsubushi-An (Sweet simmered azuki beans)

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tsubushi-an (sweet simmered azuki beans). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Use the small red beans called azuki, adzuki, or sometimes, aduki. All of these words are pronounced the same in Japanese, the difference only This is "mashed" bean paste, which is easier to make than koshi an, or strained bean paste. It is very sweet, and is mainly used as a filling for confections.

Tsubushi-An (Sweet simmered azuki beans) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tsubushi-An (Sweet simmered azuki beans) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have tsubushi-an (sweet simmered azuki beans) using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tsubushi-An (Sweet simmered azuki beans):
  1. Make ready 250 grams Dried azuki (adzuki) beans
  2. Get 200 to 250 grams Sugar
  3. Make ready 2 pinch Salt
  4. Prepare 2 tbsp if you have it Mizu-ame (starch based sweet syrup; use sugar syrup if unavailable)

Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. The cultivars most familiar in East Asia have a uniform red color, but white, black, gray, and variously mottled varieties also are known. Tsubushi-An is commonly found in Tango dumplings and Mochi-Daifuku as well as other Japanese Wagashi sweets. The azuki bean is a type of reddish-brown colored bean.

Instructions to make Tsubushi-An (Sweet simmered azuki beans):
  1. Rinse the beans, add 3 times the amount of beans in water, and start cooking.
  2. Set the heat to medium and bring to a boil. 4 to 5 minutes after it reaches boil, drain the beans into a colander. Run water over the beans to get rid of the scum. Put back in the pot with 3 times the amount of ater again.
  3. Repeat step 2 (bring to a boil, drain and rinse) 3 times, then put the beans back in the pot with 2 times the amount of water. When it comes to a boil turn the heat down to low, and simmer until the beans are tender (about 30 minutes).
  4. Add 1/2 the amount of sugar to the pot, and shake the pot to dissolve the sugar. Add the rest of the sugar and dissolve. Turn off the heat, and leave the pot so that the beans can absorb more moisture.
  5. Turn the heat back on. When it starts to bubble, turn the heat down to low and simmer while stirring gently with a wooden spatula.
  6. If you can see the bottom of the pot if you scrape it with the spatula, add the salt and the beans are done. If the beans are a bit liquid when hot, they will stiffen when cool.

It can also be spelled adzuki. The bean is grown in East Asia and the Himalayas. It is often boiled in sugar to make a red bean paste. This paste is used in Chinese, Korean, and Japanese cooking. Azuki beans are eaten in many places in the world.

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