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Sweet Azuki Bean Paste

Anko

Slow braising in oven makes delightful sweet beans

Equipment

Soup & Stew Donabe, "Miso-shiru Nabe" (large)

Servings

About 3 cups (720 ml)

Ingredients

    • 1 1/2 cups (360 ml) azuki (red) beans, rinsed
    • 4 1/2 cups (1,200 ml) water (for initial par-cooking)
    • 4 1/2 cups (1,200 ml) water (for actual cooking)
    • 1 cup (240 ml) raw brown sugar
    • 2/3 teaspoon salt

      Procedure

      1. Pre-heat the oven at 325F (160C) degrees.
      2. In a large pot, combine the azuki beans and 4 1/2 cups (1,200 ml) water and set over medium-high heat. Bring to a boil, and reduce the heat down to simmer. Simmer for 15 minutes.
      3. Drain the water and rinse the beans in warm water.
      4. Transfer the beans to "Miso-shiru Nabe", and add 4/12 cups (1,200 ml) water. Set over medium-high heat. Bring to a boil, and reduce the heat down to simmer. Line the surface of the beans with a piece of aluminum foil. Cover with lid and transfer "Miso-shiru Nabe" to the oven. Cook for 75-90 minutes or until the beans are very tender.
      5. Transfer "Miso-shiru Nabe" back to the stove. The beans should be barely covered with liquid. If there is too much liquid, by using a ladle, drain enough amount of water. Add the sugar and bring the heat up to medium-high. Stir for 5 minutes.
      6. Add the salt and bring down the heat to low. Continue to simmer until the beans reach your desired consistency (3 – 10 minutes).


      Once the sugar is added, simmer until the beans thickens to your desired consistency.


      Serving suggestion: Dilute the paste by adding water and heat to make hot sweet azuki bean stew (“oshiruko”). Add baked mochi and enjoy as a dessert or breakfast. I like the 2:1 ratio of azuki paste and water to make the stew.


      • Stirring over medium-high heat after the sugar is added helps the beans become shinier as a result.
      • After letting the beans cool down, the paste becomes thicker. So, I like to simmer until the beans are very soft paste and turn off the heat.

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml1
      • inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml