Country-Style Zenzai (Sweet Red Bean Soup)

Name: Country-Style Zenzai (Sweet Red Bean Soup)
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Dried adzuki beans; 200 grams White sugar; 750 ml Water for boiling; 1 tsp Soy sauce; 2 pinch Salt

cookpad.japan @cookpad_jp

This is my mother's recipe.
I made it today to celebrate the winter solstice.

Zenzai is different from anko sweet bean paste in that you don't mash the beans. If the heat is too strong, the beans will break apart, so be careful.
In Step 5, if the water boils down too much, add more water.
For the sugar, feel free to use any type of you like, such as granulated sugar or light brown sugar. Recipe by La Land

This is my mother's recipe.
I made it today to celebrate the winter solstice.

cookpad.japan @cookpad_jp

This is my mother's recipe.
I made it today to celebrate the winter solstice.

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Ingredients

4 servings

250 gramsDried adzuki beans
200 gramsWhite sugar
750 mlWater for boiling
1 tspSoy sauce
2 pinchSalt

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Steps

1

[Removing the astringency of the beans]: Place the rinsed beans in a pot, fill with enough water to cover the beans, then bring to a boil over high heat. Once it comes to a boil, reduce heat to low-medium heat and boil for 10 minutes.
2

Drain off the water in a colander or sieve.
3

[Boiling the beans] Return the beans to the pot, add the water for boiling, then bring to a boil. When it comes to a boil, reduce the heat to a level where the beans will not move around.
4

Cover with the lid slightly set to the side, and slowly simmer until the beans become tender.
5

The beans should be slightly above the water level when they are done simmering. ※ The beans should be tender enough that they easily crush between your fingers.
6

While it depends on the beans used, if they are fresh, they should finish boiling in about 40 minutes.
7

[Flavoring] Turn off the heat, then add the sugar all at once. Gently stir the pot, and heat on low heat until the sugar dissolves.
8

Once the sugar is added, the beans will start to produce moisture. In Step 5, the beans were slightly above the water level, but after adding the sugar, they should be covered by the water.
9

When bubbles start to appear around the edges of the pot, simmer on very low heat for about 10 minutes to completely dissolve the sugar. Add the soy sauce and salt, then stir the pot to blend the flavors.
10

Remove from heat, cover the pot with a lid, then let allow the beans to sit overnight to absorb the flavors.
11

Serve on top of omochi or candied chestnuts. Add a bit of shio-kombu or shibazuke on the side to freshen the palate. The photo shows it served on top of kabocha to celebrate the winter solstice.
12

See my recipe for making tsubu-an. See.
https://cookpad.wasmer.app/us/recipes/148675-the-ultimate-anko-paste-tsubu-an

The Ultimate Anko Paste (Tsubu-an)