Time Saving, Easy Shiro-An

I made this recipe for those who cannot buy shiro-an at store easily.The basic nerikiri recipe by using this shiro-an is.I used oofuku-mame. If you use smaller beans such as tebou-mame, refer to the recipe for koshian' (small red bean paste). The taste of shiro-an differs more clearly depending on the condition and sweetness of beans than the variety of beans. I didn't use much sugar because of the intended use of the shiro-an. Recipe by decocookie

I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds.Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean

I tried making user "Fuuan "'s "For Osechi - Easy and Authentic Shiro-an"and it was delicious and easy to make.It tasted good when I added dried fruit so I rearranged the recipe a bit.If you let the beans cool down for too long on the low flame, they'll harden so make sure not to wait to long to take it off and mix in the fruits. Recipe by pitachan1

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

There weren't any recipes for making proper shiro koshi-an without cutting corners on the Cookpad website yet.If the beans poke out of the water a bit in Step 3 they'll be OK, since you're just boiling them so that they peel easier.You can't make tsubu-an (chunky bean paste) with this method.Be sure to strain off the water properly in Step 9.Peeling the beans makes them easier to strain and makes the paste whiter. For 1 batch. Recipe by Natsu

My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin

My friend Makunouchi told me about inexpensive and convenient dried shiro-an powder, so I've been using it to make many kinds of an (bean paste). I tried making a milk-flavored paste with it, and it was delicious.If you reduce the paste too much and it become too stiff, add a little milk to loosen it up. If you prefer the paste to be sweeter, add more sugar to taste. If you prefer it to be less sweet, try reducing the condensed milk rather than the sugar. If you reduce the sugar the paste may become too stiff. Recipe by Pu-kosan

I came up with a simple recipe for chicken tenders seasoned with shiro dashi!If you don't remove the excess oil in step 6, the chicken will be oily.You could also make this with other cuts of chicken instead of chicken tenders. Recipe by uzukaji

I've been using a lot of shiro dashi of late. It is key to the flavoring and I love the umami it gives.Since asparagus in season is so delicious I wanted to create a simple dish.When sautéing the asparagus, brown it first, then steam to bring out the sweetness. Recipe by Mimato

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe.Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use.( Refer to the instructions on the bottle of shiro-dashi for clear soup.) Recipe by Hokkori-no

I had a lot of sweet onions. I wanted to eat something with a combination of my favorite cheese and some shiro-dashi, so I made this and it came out delicious.You can enjoy many types of variations with this whole onion.You can use mentsuyu or soy sauce, black pepper, or a sprinkle of consommé. The black pepper and delicious olive oil make this dish light. You can also top with bacon. Recipe by Yome chan to dede

This is also tasty made using frozen spinach and frozen mixed mushrooms.I used white beech mushrooms, but you could also use shimeji, king oyster mushrooms, shiitake, or maitake mushrooms.I came up with this delicious and nutritious dish that could be easily made in the microwave.I also like dishes that can be made with frozen ingredients.This is so easy, there's nothing much too it, but I recommend removing excess moisture for best results.You could also use komatsuna or cabbage in place of spinach.Since this doesn't use any oil, it's perfect for dieting. Preparing this in advance will allow the flavors to absorb, making it even tastier. Recipe by Melty rose

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

I wanted to simplify my recipe for sushi vinegar easily, so I used shiro-dashi that I always have in my kitchen.For the sugar, use castor sugar or granulated sugar, which melt easily and won't color the sushi vinegar.If you prefer a sweeter flavor, use 1.5 to 2 tablespoons of sugar.If you are adding denbu (sweet fish flakes) to the sushi rice, use less than 1 tablespoon of sugar. Recipe by vegeful

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

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

親子丼検索トップ5入り★超簡単！レシピ本にも掲載して頂いたレシピです！本格的な優しい味に仕上げています♩

Every New Year, I make adzuki. It might not be the New Year season now, but I received a lot of adzuki beans from my parents, so I made plenty of tsubu-an.Be sure to cook the beans until they are tender before you add the sugar. The beans will not soften after you add the sugar.If you make a large batch, it will be convenient if you divide the tsubu-an into small portions, wrap them up tightly with plastic wrap, store in a Ziploc bag or other containers and freeze them. Recipe by Harurunatsu

I noticed that I've never made an Anpanman character bento, so I made this.My daughter and son have already outgrown Anpanman, but they were happy with this. I was satisfied with their reaction!Anpanman is easy. Recipe by Meitanno mama

I love mulūkhīya, so I eat it with whatever flavorings I come up with. This is today's mulūkhīya dish.This recipe is very simple. Wakame or shredded seaweed also goes well in this dish. Mulūkhīya only needs to be boiled for 20 seconds. For 2 servings. Recipe by HaradaKiTN

I had some shiratamako anyway so I decided to make some instant shiruko out of kidney beans to go with it.Making anko from adzuki beans usually takes around a day so the flavour of this shiruko is a bit different. But on the other hand it has a less characteristic flavor that may be easier for shiruko novices to enjoy.This is mock shiruko so I only added a little bit of sugar.I blended my kidney beans in the food processor until they were still a little lumpy. Recipe by Brandy

Because we don't have a steamer!You could use chopped cabbage or Chinese cabbage instead of bean sprouts.If there's not enough moisture from the bean sprouts, please add a little water.The vegetables underneath soak juice from the shumai, and it's delicious! For 4 servings. Recipe by Unagiinu

Since I have little time but want to serve up enough variety at the table, I tend to stick to quick dishes.Since shirasu is also good as a first food for babies, I can kill two birds with one stone!!For those who prefer a sweeter taste, add more sugar. For 2-3 servings. Recipe by Mikkumiku mama

I came up with this recipe by combining a wagashi recipe on the back of a bag of shiro-an with another wagashi recipe I had been taught earlier. The dough is white, so before I even knew what I was doing I was making it into Shirotan shapes. I actually meant to add food coloring and make it into flowers. You can really do a lot with this dough, so I hope to present different variations in the future.In Step 5, be sure to shape them before the dough gets cold! I didn't have enough white bean paste this time around, but when you're shaping them, you can also put extra white bean paste inside. If you just use the konashi dough, it'll provide a firmer texture. Of course, it's delicious that way, too. You can add food coloring to the dough to create different and fun effects. If you try this, add the food coloring during Step 4. For 4-5 shirotan seals. Recipe by Shiropiyo

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

I thought this up when I wanted one more vegetable-based side dish. The kids loved it. Unfortunately, the price of greens has recently shot up (=_=) so it's been a while since I've made it. When the I can get a good deal, I want to make this again.In Step 4, the photo shows this dish garnished with ham. The juices from the ham enhance the flavor.This dish doesn't take much time; once the seasonings are added sauté briefly.When serving guests, try adding seafood instead of ham. Recipe by Kuserare-to

I bought bonito, and wanted to bulk it up instead of eating it as sashimi, so I used it as topping for a donburi rice bowl dish.Garnished with shredded shiso (perilla) leaves or myoga ginger to bring the dish to a higher degree of tastiness.If you don't have sushi rice, it is fine on plain white rice. For 2 servings. Recipe by ma2003co

Sakura mochi are the traditional sweets to serve and are always nice, but since Doll's Day festival is also Peach Festival, I thought a peach-themed treat would be fun to try.Your cooking time will differ depending on the water in the white bean paste.Remember that the dough will stiffen when chilled.When you shape the dough using plastic wrap, and the dough sticks to the wrap when you try to remove it, that means that there is still too much water in the dough.This will look very peach-like if you marbleize the pink and white portions so there is no clear boundary. Recipe by Choco makaron

ある野菜を入れるだけ、ササっと簡単ランチにピッタリです☆白だしと醤油だけなので、すぐに味が決まりますよ～♪

I wanted to make an irresistible, quick pickled dish using shio-koji.Since the daikon is cut thin, this dish is ready to eat as soon as it's done.Feel free to add as much wasabi as you like. I think it tastes a lot better with a strong wasabi flavor.(By the way, if you like spicy foods, try adding some chili pepper.) Recipe by Niwanomomo