Sweet Beans Paste (Anko)
Mogco Tokyo @harakiricafe
Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.
#basic
Sweet Beans Paste (Anko)
Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.
#basic
Cooking Instructions
- 1
Left: red beans, right: black pepper
- 2
Wash the red beans.
- 3
Put them and enough water to cover in a pot. I used a pressure cooker to save cooking time.
- 4
Heat the pot until it comes to a boil, uncovered. Skim the foam from the surface.
- 5
Add water up to twice the height of beans.
- 6
Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you don't have a pressure cooker, simmer the beans for about 45 minutes until they become soft.
- 7
When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker.
- 8
Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on.
- 9
You can use anko for Dorayaki ingredients.
https://cookpad.wasmer.app/us/recipes/6418046-japanese-pan-cake-with-anko-dorayaki
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Food blogger, introducing Japanese home cooking from Tokyo! Visit my blog at http://www.mogmogkitchen.tokyo
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