Chunky Adzuki Bean Paste And Zenzai Red Bean Soup Recipe by cookpad.japan
Cooking Instructions 1 Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan. Discard any beans floating on the surface. Put on high heat and bring to a boil. 2 After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes. 3 Drain the beans through a colander and rinse in running water. Handle gently to not damage the beans. 4 Return the beans to the pan and add 700 ml of water. Bring to a boil. 5 After bringing to a boil, cover with a lid and reduce the heat to low. Cook for 20 minutes. 6 Drain the beans through a colander and discard the cooking liquid. Repeat Steps 4 to 6 again. 7 Return the beans to the pan and add 600 ml of water. Put on high heat and bring to a boil. 8 After bringing to a boil, reduce the heat to low. Skim off any scum on the surface. 9 Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender. 10 Divide the sugar into 4 portions and add one after another. Stir well every time you add the portioned sugar. Add salt and mix well. 11 At this point you've finished making the zenzai red bean soup. I halved the portion and made one into zenzai and another into anko. 12 For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn. 13 It's done when the adzuki beans start to look heavy and can be brought together into a thick paste. 1 Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan. Discard any beans floating on the surface. Put on high heat and bring to a boil. 1 Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan. Discard any beans floating on the surface. Put on high heat and bring to a boil. 2 After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes. 2 After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes. 3 Drain the beans through a colander and rinse in running water. Handle gently to not damage the beans. 3 Drain the beans through a colander and rinse in running water. Handle gently to not damage the beans. 4 Return the beans to the pan and add 700 ml of water. Bring to a boil. 4 Return the beans to the pan and add 700 ml of water. Bring to a boil. 5 After bringing to a boil, cover with a lid and reduce the heat to low. Cook for 20 minutes. 5 After bringing to a boil, cover with a lid and reduce the heat to low. Cook for 20 minutes. 6 Drain the beans through a colander and discard the cooking liquid. Repeat Steps 4 to 6 again. 6 Drain the beans through a colander and discard the cooking liquid. Repeat Steps 4 to 6 again. 7 Return the beans to the pan and add 600 ml of water. Put on high heat and bring to a boil. 7 Return the beans to the pan and add 600 ml of water. Put on high heat and bring to a boil. 8 After bringing to a boil, reduce the heat to low. Skim off any scum on the surface. 8 After bringing to a boil, reduce the heat to low. Skim off any scum on the surface. 9 Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender. 9 Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender. 10 Divide the sugar into 4 portions and add one after another. Stir well every time you add the portioned sugar. Add salt and mix well. 10 Divide the sugar into 4 portions and add one after another. Stir well every time you add the portioned sugar. Add salt and mix well. 11 At this point you've finished making the zenzai red bean soup. I halved the portion and made one into zenzai and another into anko. 11 At this point you've finished making the zenzai red bean soup. I halved the portion and made one into zenzai and another into anko. 12 For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn. 12 For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn. 13 It's done when the adzuki beans start to look heavy and can be brought together into a thick paste. 13 It's done when the adzuki beans start to look heavy and can be brought together into a thick paste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mike's, "They'll Beg You To Make It Again!" Lasagne Rootbeer Brownie Cake W/chocolate rootbeer frosting Beef burgundy for pressure cooker or slow cooker $3 USD Frugal Tuna Stovetop Casserole LAZY MOM CINNAMON ROLLS Mike's, "They'll Beg You To Make It Again!" Lasagne Rootbeer Brownie Cake W/chocolate rootbeer frosting Beef burgundy for pressure cooker or slow cooker $3 USD Frugal Tuna Stovetop Casserole LAZY MOM CINNAMON ROLLS Komatsuna and Egg Stir Fry with Oyster Sauce Ohagi with Adzuki Beans and Kinako Powder Sautéed Spinach with Bacon and Eggs Soy Milk Soup with Taro Root, Corn, and Tons of Veggies Combat that Cold! Japanese Leek with Eggs Strawberry × Mascarpone Mousse Tofu and Cabbage Okonomiyaki Easy and Fluffy Okonomiyaki Nostalgic Sweet Potato Croquettes Homemade Curry in a Pressure Cooker Komatsuna and Egg Stir Fry with Oyster Sauce Ohagi with Adzuki Beans and Kinako Powder Sautéed Spinach with Bacon and Eggs Soy Milk Soup with Taro Root, Corn, and Tons of Veggies Combat that Cold! Japanese Leek with Eggs Strawberry × Mascarpone Mousse Tofu and Cabbage Okonomiyaki Easy and Fluffy Okonomiyaki Nostalgic Sweet Potato Croquettes Homemade Curry in a Pressure Cooker