Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style

Name: Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style
Cuisine: American
Ingredients: 300 grams Adzuki beans; 800 ml Water; 240 grams Sugar; 2 tbsp Soy sauce; 1 tsp Salt

cookpad.japan @cookpad_jp

I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.

If the adzuki beans in the tsubu-an are still hard after cooking (this probably won't happen), add 2 cups of water and the tsubu-an to the pressure cooker. Bring up the pressure and pressure cook for about 5 minutes (depending on how hard the beans were). Recipe by Momopanda

I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.

cookpad.japan @cookpad_jp

I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.

Saved

Ingredients

300 gramsAdzuki beans
800 mlWater
240 gramsSugar
2 tbspSoy sauce
1 tspSalt

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Steps

1

Soak the adzuki beans in water overnight (at least 8 hours).
2

If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it.
3

Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes.
4

After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn.
5

When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce.
6

Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point.
7

Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture.
8

Done!
9

Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze.
10

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12

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13

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