The Ultimate Anko Paste (Tsubu-an)

Name: The Ultimate Anko Paste (Tsubu-an)
Yield: 1 serving
Cuisine: American
Ingredients: 320 grams Adzuki beans; 220 grams White sugar; 60 grams Granulated sugar (or regular white sugar); 2 tbsp Starch-based syrup (sugar syrup); 2 pinch Coarse salt; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

Use this for Ohagi, Taiyaki, zenzai, etc.... This is my mother's recipe and she uses soy sauce for her anko! You can stop after step 6 and finish the next day if needed. (Recipe by La Land)

cookpad.japan @cookpad_jp

Use this for Ohagi, Taiyaki, zenzai, etc.... This is my mother's recipe and she uses soy sauce for her anko! You can stop after step 6 and finish the next day if needed. (Recipe by La Land)

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Ingredients

1 serving

320 gramsAdzuki beans
220 gramsWhite sugar
60 gramsGranulated sugar (or regular white sugar)
2 tbspStarch-based syrup (sugar syrup)
2 pinchCoarse salt
1 tspSoy sauce

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Steps

1

Rinse the adzuki beans and put them in a pot. If the beans are not fresh, let them sit in water overnight.
2

Fill pot with a generous amount of water, then boil on high heat. Reduce to medium heat, boil for 10 minutes, then drain in a colander.
3

Return the beans to the pot, fill with water to a height about 3 cm above the beans, then heat over high heat. After bringing it to a boil, reduce heat to the point where the beans slightly "dance" in the pot.
4

Add extra water if it boils down to constantly keep the beans immersed in water. Occasionally stir the pot to prevent scorching. It should take about 40 minutes, although it depends on the condition of the beans and the strength of the heat.
5

The beans are ready if they crush easily when pinched. Leaving 1 to 2 cm of the liquid in the pot, discard the rest.
6

Add the sugar in one batch, and turn on heat. Evenly work the sugar into the beans, turn off heat after it comes to a boil, then cover with a lid and let cool (Cooling it lets the beans thoroughly soak in the sugar!). There is no need to dissolve the sugar if using granulated sugar.
7

Heat on medium heat, then after bringing to boil, reduce to low heat and simmer. It should bubble at first, then gently simmer. Stir often.
8

The liquid will become thick and bubbly (beware of spattering). Scrape the bottom of the pot with a wooden spatula to prevent scorching.
9

When you are able to draw a line through the beans on the base of the pot, and the liquid is nice and thick, it's finished simmering. Since the anko will harden after it cools, it's best to stop cooking at a point just before you think it looks finished.
10

Add the starch-based syrup, salt, and soy sauce, then blend evenly. Pour into a tray to cool evenly. It's ready!
11

When stocking anko paste in the freezer, divide it into single-use batches, then wrap in plastic wrap to prevent it from drying out. Allow it to thaw naturally.
12

Use them to make ohagi (mochi rice covered in anko paste).
https://cookpad.wasmer.app/us/recipes/155527-spring-botamochi-and-autumn-ohagi

Spring Botamochi and Autumn Ohagi
13

Or, try them in taiyaki..
https://cookpad.wasmer.app/us/recipes/148666-fragrant-taiyaki-with-thin-crispy-skin

Fragrant Taiyaki with Thin & Crispy Skin
14

Or, try them in country-style zenzai.
https://cookpad.wasmer.app/us/recipes/148671-country-style-zenzai-sweet-red-bean-soup

Country-Style Zenzai (Sweet Red Bean Soup)