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

I watched my grandmother make it and tried to copy her. I read about the cooling method described in step 6 on the website of a traditional Japanese confectioner called Kanshundo. I think they do it this way to get rid of bitterness and to firm up the cooked azuki beans. I incorporated it into my recipe.There's no need to pre-soak the azuki beans before cooking. They have such thick skins that cold water doesn't soften them easily. Improper soaking can lead to unevenly cooked beans as well, so it's best to entirely forgo the soaking process.Cook the beans over medium heat for the 2nd half. It won't burn, but it does cook fast once you can mash it into a paste, so watch carefully for the right time to take it off the heat. For about 750 g when done. Recipe by Kamoshian.

I learned this method from my mother. Covering the pot and stewing the beans on medium heat speeds up the process. Keep an eye on the pot. In Step 2, if the scum doesn't bother you, skip the steps for draining and refilling the pot with water. For 3 types of botamochi and ohagi, see.Once the tsubu-an cools it will stiffen, so turn off the heat while it is still on the soft side. If you don't have any mizuame, it's fine without it. If you're in a hurry, skip Step 4 and reheat right away. Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

This is the ohagi (botamochi) that I often make this time of year.Adding a little sugar to the rice prevents it from hardening.You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

Sometimes I get an irresistable urge to eat anko. If you make a lot you can turn it into all kinds of snacks, so I keep it stocked in the freezer.In order to prevent the beans from popping out of the water while they are simmering, add some "shock water" (1/2 to 1 cup, 100-200 ml) halfway through.If you put kitchen towel right on top of the simmering beans in step 3 to act as an otoshibuta or drop lid, and cook the beans gently with love, the beans are much less likely to fall apart.If you add 250 g of sugar, it will be as sweet as the usual storebought anko. Recipe by Puu-tan

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

This is something that was sold at a shop that I used to work at many years ago It takes a while to make, so I only make it every once in a while.It will take about 30-40 minutes to fry. It will be easy to fail with silken tofu, so I don't recommend it But, if you use firm tofu, even inexpensive tofu becomes delicious. If you make a lot, you can store it in a refrigerator for up to 3 days, then reheat it in a frying pan, grill, or oven. Recipe by kenken mama

I really, really wanted to make the "takoyaki-sized inari sushi" that I saw at a department store.If you don't do it right, they turn out like a tough sponge. I've been down that road before. For best results, use pure and firm tofu.I referred to many websites for inspiration. You must fry one slice to test. Unfortunately, if it doesn't spread out, then you can't make aburaage. Use the tofu for other dishes like mapo tofu. Recipe by Motokuma

I make this every year. It's cheap and delicious. I made 2 this year, but it was no more work than making one.You can leave out the red chili pepper. We have a family member who doesn't like spicy food, so we leave it out ourselves. But, it's delicious with it! If you have a lot of leftover cooking liquid, you can pour some over the sliced pork when serving, or use it for fried rice and so on. It's a waste to throw it out! For 1 roast pork. Recipe by Mamemame

I saw a kiritanpo hot pot on TV, so I wanted to eat it. I wondered if I could make it at home.If the rice is not freshly cooked, it will be hard to bring it together well. I don't know what the real thing tastes like, so it may be different. Recipe by Waffuru

Storebought tianmianjiang is expensive, so I tried making it myself.You can store this for 3-4 months.You can also make this in the microwave. Just shorten the heating time and keep an eye on it. Watch it so that it doesn't boil over if you are using a small container. Recipe by Yuuyuu0221