Simple Zenzai with Chunky Sweet Aduki Bean Paste

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

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

You can make zenzai from homemade sweet adzuki bean paste dissolved in hot water, or make it from scratch by cooking adzuki beans.In Step 2 and Step 3, if the water level becomes too low, add water to cover the beans. Keep the beans covered with water all the time. Recipe by FarmersK

If you use a pressure cooker, you can make zenzai in less than an hour! It's so easy, yet unbelievably delicious!! The honey gives a rich taste and the salt brings the flavors together. I succeeded in coming closer to the flavor of my mom's zenzai.Add the sugar in several batches; otherwise, the beans will harden. Stir gently from time to time during simmering to prevent scalding. Since it's a simple dish, I recommend using good quality beans and water. Recipe by Toiroiro

I was thinking to make a cute 'oshiruko' (sweet red bean soup) recipe for 'kagami-biraki' (day to break open the ornamental New Year's mochi decoration), but it turned into a totally different one!?The mixture is easy to handle, so you can make any kind of shape.The mixture will become bigger when you boil it, so keep that in mind when making the face!! Recipe by decocookie

人気検索1位&つくれぽ300件♡基本のあずきの煮方です。甘さ控えめです。おしるこやぜんざい、お正月準備に♬

れぽ90件感謝☆温かいぜんざいにとろける雪見だいふくの冷たく甘いバニラが美味しい簡単おやつ。レンジで簡単にできます♪

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

My mom used to make this chunky anko, but before I knew it I started making it on my own, and now it's become one of my standard homemade dishes.Adding water once or twice during simmering makes the adzuki fluffy and soft. Once you add sugar, you need to keep stirring with a wooden spatula or else it'll burn, so be careful. Please adjust the amount of sugar and salt to your taste. Recipe by Pront18

Cookpad user Bubukun's recipe, "Sweet Carrots in the Rice Cooker" gave me the idea of cooking sweet potato like this.Adjust the amount of maple syrup to taste. When you put the mixture into a container, it is important to remove bubbles. Otherwise it won't be set cleanly. I did several trials and found the sweet potato sweetest after baking in the oven. Unfortunately, it takes time so I cooked in a rice cooker instead. The sweet potato cooks nicely in a rice cooker too. Recipe by Meifan

If you make your own anko, you can adjust the sweetness to your taste. It's also preservative-free, so I like it.There's no need to cook the beans for 1 to 2 hours. Just repeat the boil-simmer and cool steps, and you'll end up with tender and plump cooked beans. Use a pan with a thick bottom.If you use the same amount of sugar as the beans, the anko will be not that sweet. Please adjust the amount of sugar to taste. Recipe by umemodoki

My mother-in-law is great at making red bean paste.When you mash the red beans, it's easier to use a blender to blend half of them.If you blend everything in the blender, it will become smooth red bean paste. Recipe by Match

When I made coarsely mashed sweet bean paste at home, I decided to use it up by making it into Japanese sweets.I referred to the way my mother-in-law makes yokan, and made a few changes.I didn't add sugar or salt, because the bean paste was already sweetened.You can make mizu-yokan (yokan jelly) using 200g of an (sweet bean paste) and 200 ml of water in summer. 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.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

On my daughter's final day of winter vacation, I made these adzuki beans a day earlier than the official "kagami biraki" (day to break open the ornamental New Year's omochi decoration).Gently stir the zenzai while simmering until it thickens into a delicious chunky bean paste. Recipe by Yukirinrin

I made this for people who live in countries where it's difficult to buy koshi-an.Check out my video! Recipe by decocookie

Personally, I like it when they come out soft. Bites of this will melt in your mouth -- they'll feel nothing like the store-bought kind.In order for them to turn out soft, use a small amount of kanten. If you prefer a more sturdy texture, use 5 g.The sweet bean jelly paste can be easily made, but knowing when to remove the mixture from the heat probably requires some experience.If the tsubu-an is on the hard side, or if too much liquid has evaporated, you can fix it by adding some boiling water. Find the right timing that works for you. Recipe by Kamoshian

Sweet red bean paste is used in a lot of Japanese sweets. It’s commonly found stuffed inside sweet buns, Mochi and pancakes. It has a sweet nutty flavour.

I wanted to eat macrobiotic sweets.The raisins blend in easier with the adzuki if you mince them. Be sure to add salt, as it will help bring out the sweetness of the beans.Adding dried persimmons takes away the acidity for a more natural flavor; but since dried persimmons aren't always available, raisins may be best. Recipe by Ruruko

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

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

All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi

I used to slowly simmer the beans in a sauce pan, but now I have a pressure cooker and can make them quickly.To soften the mochi more quickly, microwave it before adding to the soup, rather than putting them in cold. Recipe by Uminoaoi

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

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

I feel like eating zenzai when it gets cold.I feel like eating it when New Year's approaches.So I came up with this recipe to make it easily in the microwave.Adjust the sweetness to taste. Recipe by Momopanda

Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert.The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea.Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth.Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land

This is a present for my grandma!! It's sweet and delicious!!This is a an extravagant gift that will leave quite an impact when you drop it in front of everyone.You can also bake it into a nice smaller size!! For 1 large. Recipe by mzhroom