SWEET RED BEAN PASTE (TSUBUAN)
COURSE: CONDIMENTS, DESSERT, HOW TO CUISINE: JAPANESE
KEYWORD: BEAN PASTE, SWEET RED BEAN PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR 30 MINUTES TOTAL TIME: 9 HOURS 40 MINUTES
SERVINGS: 600 (G) (600 G = 1.3 LB ANKO) AUTHOR: NAMI
Learn how to make anko sweet red bean paste from scatch.
Step-by-step pictures included.
INGREDIENTS INSTRUCTIONS
200 g Azuki beans (200 g = 1. Gather all the ingredients.
7 oz or a little bit less than 1
2. Soak the azuki beans overnight (8-12 hours).
cup which is 220g) (I used
Hokkaido Dainagon Azuki 3. Rinse azuki beans.
Beans : bigger than regular
4. Use a big saucepan/pot because the amount of azuki beans will
azuki)
double after cooking. Put washed azuki beans in the pot and pour
Water water till 1-2 inch above azuki beans. Turn the heat on high.
200 g sugar (200 g = 7 oz 5. When boiling, turn off the heat and cover with lid. Let it stand for 5
or 1 cup) minutes.
Pinch salt (kosher or sea 6. Throw away water and put the azuki beans into a sieve.
salt; use half if using table
7. Put the azuki beans back in the pot. Add enough water just to cover
salt)
the beans and turn the heat on high. Once boiling, turn down the
heat to medium low and keep it simmering.
8. Once in a while push the azuki beans under the water with slotted
spoon. Water will evaporate so you need to keep adding water to
cover just above the beans. If you put too much water, the beans
will move and break. If you need to leave the kitchen, make sure to
turn off the heat. You will be cooking for 1+ hour.
9. Pick one azuki bean and squeeze it with your fingers. If it is
smushed easily, it’s done.
10. Turn up the heat to high and add sugar in 3 separate times. Stir
constantly. When you draw a line on the bottom of the saucepan
and see the surface for more than 2 seconds, add salt and turn off
heat. Anko will thicken more when it cools.
11. Pour into a container to cool down. Do not leave it in the pot. Cover
with plastic wrap and keep in the fridge to store after cool down. If
you aren't planning to use it all at once, you can divide it into 100g
packages. Wrap in plastic bag and store in Ziploc Freezer bags and
can store in fridge for a week and freezer up to a month.
RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected.
Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-
write the recipe in your own words and link to this post as the original source. Thank you.
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