Easy Pressure Cooker Tsubu An (Chunky Sweet Red Bean Paste), Japanese Confectionery Style Recipe by cookpad.japan
Cooking Instructions 1 Soak the adzuki beans in water overnight (at least 8 hours). 2 If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it. 3 Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes. 4 After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn. 5 When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce. 6 Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point. 7 Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture. 8 Done! 9 Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze. 10 11 12 I made uiro (sweet rice jelly) It's so nice and chewy! 13 You can also make yokan (sweet bean jelly) 1 Soak the adzuki beans in water overnight (at least 8 hours). 1 Soak the adzuki beans in water overnight (at least 8 hours). 2 If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it. 2 If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it. 3 Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes. 3 Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes. 4 After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn. 4 After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn. 5 When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce. 5 When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce. 6 Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point. 6 Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point. 7 Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture. 7 Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture. 8 Done! 8 Done! 9 Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze. 9 Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze. 10 10 11 11 12 I made uiro (sweet rice jelly) It's so nice and chewy! 12 I made uiro (sweet rice jelly) It's so nice and chewy! 13 You can also make yokan (sweet bean jelly) 13 You can also make yokan (sweet bean jelly) 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 Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY Thick and Chunky Sausage Soup Slow Cooker - Middle Eastern Stew Classic Chestnuts Simmered in Inner Skins Slow Cooker- Coconut Curry Shrimp Snowman Shaped...White Chocolate Daifuku For Mother's Day! 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