Mock Shiruko! With Kidney Beans

Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki.When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi

I had a sudden craving for dango, so I made some with ingredients I had on hand.Be sure to thoroughly knead the dango dough.It will be easier to skewer the boiled dango if you wet the skewers beforehand. Recipe by NanaStyle

My mother used to love simmered red beans.These mashed sweet red beans are simmered until they're so soft that they're about to fall apart. If straining the beans through a strainer is too much work, you can mash them in the pot, which also creates a sticky texture. Recipe by Ri-tami

A great kidney beans soup that is especially delicious when served with rice!

This is traditional Sundanese (people of West Java region) dish. One of my comfort foods. It takes some time to prepare it, but it's worth it. My family loves this recipe.If you are using dried kidney beans, make sure to soak them in water overnight, then boil them 10 minutes. Discard the water and you can use the kidney beans in your dishes. Simmer for at least 30 minutes. I use fresh kidney beans, so as long as you boil and then simmer them for 30 minutes or so, it should be OK.

I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans.Simmering the kabocha in the dashi and sugar first really brings out the sweetness.Add the edamame and green beans last to help keep their color. Recipe by ayamammy

I wanted to make healthy and easy Japanese sweet with my kids and came up with this.I made many variations too.Instead of ogura-yokan, you can also use matcha-yokan for the "an" bean paste, jelly candies, chocolate or caramel and enjoy the mismatch of flavors. The sweet beans paste sweetness would be sweet enough, but there is no sugar in the dough of the dango. So add if you want more sweetness. Recipe by Yarinrin

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.There's no need to add any sugar with these pre-cooked beans. All you need is the soy sauce. For an easy-to-make amount. Recipe by Pukuttopukumaru

इस बात से इंकार नहीं किया जा सकता है की ज़्यादातर लौंग राजमा सिर्फ स्वाद के लिए खाते है, सेहत के लिए नहीं। राजमा को किडनी बीन्स के नाम से भी जाना जाता है। भारत समेत दुनिया के ज़्यादातर हिस्सों में राजमा बहुत चाव से खाया जाता है। राजमा खाने की सबसे अच्छी बात यह है कि ये शरीर के केवल किसी अंग विशेष को फायदा नहीं पहुंचता है। यह पूरे शरीर का पोषण करता है। आइए इसे बनाना जानते हैं।#GA4#Week21

Enjoy the taste of Kuromame. I cooked Osechiryouri and put it in a plate. The center black soy beans in a white small bowl is Kuromame. This is my aunt's receipe.

I learned this recipe when I was in high school.I reduced the amount of sugar from the original recipe.This method of cooking kuromame is different from other ways, but it has never failed me! Give it a try!The key to this recipe is that the beans should not be exposed to air while simmering.As you can see, there's no need to boil the beans with nails--they become black and shiny!For variation, try adding honey or brandy after they've cooled. Recipe by Choco makaron

This is my mother-in-law's recipe. The symbolic auspicious meaning of serving the beans at new year's meals is to give those who partake a long life well until the skin wrinkles from age, so actually, hard and wrinkled beans are symbolically more appropriate; however, when using kuromame from Tanba, this is the way to prepare them. Apparently, it's the way they are prepared at high-end traditional Japanese restaurants. Although the beans are expensive, it's a nice way to end the year, and a perfect way to honor my mother-in-law's signature recipe.Since the beans must never be above the liquid when simmering, add water from time to time. This method of stewing prevents the beans from wrinkling, and gives them a springy texture. The standard addition of baking soda was omitted here because it sometimes leaves a bitter taste. Some beans do not produce scum. The beans turn out not so sweet with 60 g of sugar; I use 65 g. For a small serving. Recipe by milkcrown

One of my mother in-law's favourite soup. it tastes sour salty sweet and fresh. Coz tamarind juice was added. it is delicious when eaten warm#may2026#CA2025

My father-in-law grows kuromame, so I make this all year round, not only for New Years.After a lot of trial and error, I can say that this method is foolproof. I've made them not that sweet so that they can be enjoyed guilt-free.I heard if you simmer the beans with a rusty nail or a piece of iron, the color turns beautifully black.Simmer with the lid on so the beans aren't exposed to the air. After simmering, keep the beans immersed in the cooking liquid until they have cooled down. You can avoid any boil overs if you fill a big pot about 60% of the way.If you heat the beans through once a week, you can keep them for several weeks in the refrigerator. When you re-heat the beans some scum will rise to the top, so skim that off. Recipe by oyukidesu

I saw this on TV, so I wanted to try making it myself.It's best if you retain the texture of the carrots, so please keep an eye on your skillet while you're cooking. Recipe by Wakacha

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

You will fall in love with these trick to make red kidney beans or any gravy beans curry. #madethis

I arranged shira-ae, a standard washoku or traditional Japanese dish for my daughter. This is a family favorite!The important point is to flavor the vegetables beforehand. The later steps use a food processor so they are easy. In our house we like to use a lot of tofu for this dish. For 4-5 large portions. Recipe by kazz72

Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.#basic

I love shira-ae, but grating the ingredients in a mortar and flavoring takes quite a bit of effort. I started using silken tofu rather than firm tofu to be able to make this more easily.Crushing it with a whisk makes it very smooth. It goes great with miso.Wringing out the mentsuyu gives flavor and also keeps the dish from becoming watery.For the tofu dressing, mix the tofu using the whisk as if to crush the tofu. The heat from the tofu will bring the flavors together. For 4 servings. Recipe by sachie mama

This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.)In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame!-If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi-

Don't you feel like eating something rich-tasting even when you're dieting? This fits the bill and it's still low in calories, which is why I made it.Tofu and sesame seeds are very important for your well being. You need to cleanse your body out. Fiber is needed for that. 1 plateful of this is packed with important nutrients. It's delicious.The flavor of umeboshi depends a lot on how salty it is, so adjust the amount to your own taste. I used a low-sodium (6%) type for this. Also, shira-ae tastes best if you don't use a food processor. For 2-3 servings. Recipe by pegupepepe

I make ichigo daifuku a lot, but I live in the countryside, so it's hard to buy shiro-an. I tried making it in a microwave once, but I developed my own way, adjusting the sweetness to my taste.Passing the bean paste through a sieve will result in a very smooth texture.If you transfer the bean paste quickly to a storage container, cover the surface with paper towels and close the lid, the surface won't get too dry or get too wet because of the condensation.If the lid of the storage container won't close properly, cover with plastic wrap. For as much as you like. Recipe by sweet89

My mother's recipe, to which I used to refer, was less satisfying because it called for a certain amount of water but actually required the occasional addition of water. So, to avoid that extra step, I increased the amount of water considerably. Blending brown sugar into the white sugar will give it a light and yet rich taste.My recipe doesn't call for additional water later in the cooking process, but if the simmering water level becomes lower than the beans, then add water. Old beans -- harvested more than six months before use -- may take up to twice as long to become tender. Recipe by Raby

I had a sudden craving for sweet kabocha squash.To test the softness of the beans, pierce them with a chopstick, and if it goes in smoothly, then they're good to go! For 5 servings. Recipe by mi yu ki

Kidney bean salad#Eidmeetup

This is a recipe for lazy people.Adjust the amount of water, sugar and salt to your taste. You can freeze the adzuki bean paste. Use for making adzuki bean bread or other confectioneries. Recipe by Otometeo

This is a quicker way to cook adzuki beans.I shape my ohagi a bit on the small side.Adding salt to the adzuki bean paste and rice is key. I don't add sugar to the kinako powder, so it won't be sticky.If you have leftovers, wrap them separately with cling film and freeze to store. Recipe by nakamucchi

This is a standard macrobiotic recipe.If you add the konbu while the adzuki is cooking, it'll simmer faster.Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.