Zenzai (How to Cook Azuki Beans) – Super Easy

Name: Zenzai (How to Cook Azuki Beans) – Super Easy
Cuisine: American
Ingredients: 8.8 oz (250 g) azuki beans; 3/4-1 cup (5.3–7 oz / 150–200g) sugar (raw or light brown sugar); 1 pinch salt (using two fingers)

ちゃまちー @cook_40053170

Featured in trending recipes & over 230 user reports ♡ Thank you so much! I’ve updated the recipe: now only one boil-off for removing bitterness (used to be two). The sugar ratio has changed from 70%-100% of the bean weight to 60%-100%.
Do not cover the pot while simmering (answering a common question).

About this recipe:
My mom’s method for cooking azuki beans was different from what was on the bean package, so I did some research and tried a few ways before settling on this one. I think it’s simple and delicious. The amount of sugar and water you use will really affect the final result.
If you prefer a lighter taste, use 80% sugar. For a richer flavor, go up to 100%.

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Ingredients

8.8 oz (250 g)azuki beans
3/4-1 cup(5.3–7 oz / 150–200g) sugar (raw or light brown sugar)
1 pinchsalt (using two fingers)
Start with 80% of the bean weight in sugar for a balanced sweetness
Adjust to your taste—enjoy making it your own!
Using granulated sugar will give a more refined finish

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Steps

1

Rinse the azuki beans lightly in a strainer under running water.
2

Tip from NHK: Pour plenty of boiling water over the beans at the start to remove bitterness in just one step.
3

Bitterness removal #1: Transfer beans to a pot, add enough water to cover them by about 3/4 inch (2 cm), and bring to a boil over high heat. Once boiling, immediately drain the beans in a strainer.
4

Bitterness removal #2: (Skip if you did step 2.) If needed, repeat the previous step. Starting with water above 122°F (50°C) (like from a kettle) will speed things up.
5

Start cooking: Return the beans to the pot, add about 5 1/2 to 6 1/3 cups (1.3–1.5 liters) of water, and bring to a boil over high heat. Once boiling, reduce to a strong simmer and cook for about 1 hour.
6

Do not cover the pot while simmering. Keep the beans just covered with water—add more water or hot water as needed.
7

Skim off any foam or scum that forms during cooking. After about 1 hour, the beans should be very soft—easily mashed between your thumb and pinky finger.
8

[Optional] Turn off the heat and let the beans steam for 20–30 minutes. This helps them soften evenly, especially if your beans are older.
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Add sugar, part 1: Add one-third of the sugar. Adding it all at once can make it harder for the beans to absorb, so add in stages.
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Add sugar, part 2 & finish: Add the remaining sugar in two more additions, waiting 5 minutes between each. Stir gently. Add a pinch of salt at the end. Done!
11

For a thicker, chunky sweet bean paste (tsubuan), simmer further. I used this for dorayaki: https://cookpad.wasmer.app/recipe/3474408
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Water amount may vary depending on the beans. With about 1.3 liters, you may just have enough liquid at the end. Adding sugar will loosen the mixture, but it will thicken as it cools.
13

Try serving with mochi, sweet potatoes, walnuts, or roasted soybean flour (kinako).
Recipe ID: 18675037
14

Spread on toast with butter and azuki beans—great with coffee. Also delicious over steamed sweet potatoes!
15

January 13, 2019: 80 user reports!
February 26: Featured in trending recipes! Thank you so much to everyone who tried and shared this recipe.
16

With large Hokkaido 'Dainagon' beans, it took about 1 hour 15 minutes to get them fully soft.
17

User feedback: Gochira and PurinM found that 70% sugar was just right. Hope this helps everyone! (^_^)/
18

I mixed it with amazake (sweet fermented rice drink)—highly recommended.
Recipe ID: 20255476
19

Pressure cooker version: Heat for 10 minutes.
Recipe ID: 22092725
20

Serve with strawberry mochi dumplings. Strawberry mochi dumpling recipe: Recipe ID: 19654669
21

Thank you to Marumaru for making this recipe all year round! (≧∀≦)
22

~Mimi~ says 130g of raw sugar is plenty. Thanks for the great variation!