Soaked azuki beans simmer until soft and are mashed with sugar to make this deep red spread, a homemade version of the anko paste that underlies so many Japanese sweets. Jarred and kept in the fridge, it is served alongside mochi or dorayaki at celebration tables.
Drain the soaked azuki beans and put them in a pot with fresh water; once boiling, lower the heat and cook for 20 minutes, until the beans are soft enough to mash between your fingers.
Drain off any excess water, then add the sugar and salt to the beans and mash with a wooden spoon, stirring over low heat for 15 minutes until it reaches the consistency you want.
Spoon the paste into clean jars while hot and seal the lids; once cooled to room temperature, store in the fridge.
Do not forget to soak the beans in plenty of water the night before; unsoaked beans will not soften in the given time. The mixture thickens further as it cools, so it is normal for it to look a little runnier than expected while still on the stove.
İlk kez azuki fasulyesiyle ezme yaptım, 20 dakikalık haşlamanın sonunda fasulyeler tam istediğim kıvamda yumuşamıştı. Ezme aşamasında biraz sabır gerekiyor ama sonuç gerçekten mochi'nin yanında harika durdu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.