Bean Jam (Anko)

Name: Bean Jam (Anko)
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 250 g azuki dried beans; 200 g sugar (add/reduce as you like); 1 pinch salt

D.Erika @cook_2521719

I prepared this for ohagi this time, but we can also use it for Zenzai (sweet bean soup) or anything else. You can save time with a pressure cooker.

D.Erika @cook_2521719

I prepared this for ohagi this time, but we can also use it for Zenzai (sweet bean soup) or anything else. You can save time with a pressure cooker.

Saved

Ingredients

80 mins

8 servings

250 gazuki dried beans
200 gsugar (add/reduce as you like)
1 pinchsalt

Saved

Steps

80 mins

1

Wash the beans, put them in a pressure cooker pot (or just a pot) , then pour in water until they are barely covered.
2

Heat it until boiling and then pour in 400 ml water. Stop heating when it reboils and drain the water.
3

Pour in 1000-1250 ml water and push down the beans with an attached basket or an inner lid to avoid any beans popping up to stuck in the steam release or anything. If you use a normal pot, no need to do this.
4

Start boiling again. When the pressure cooking starts, lower the heat and continue heating about 4-5 minutes and release the steam. If the beans are still hard, do it again. With a normal pot, it will take 90-120 minutes.
5

Keep cooking. Add about 1/3 of the sugar when the beans turn soft enough. Mix well and then add the rest of the sugar in two times.
6

Now you just need to dehydrate (as much as you like) and stop heating. Leave for half an hour before serving.