How to make Sweet Red Bean Paste (Anko)

Takes 100 minutes | Serves 8 |

Ingredients

200 g azuki beans (dried)
some water
175 g sugar
0.5 tsp Diamond Crystal kosher salt

Steps

Preparing the Azuki Beans

• Rinse the azuki beans and discard any broken beans. Drain.
• Transfer the drained beans to a large pot. Add enough water to cover the beans by 1–2 inches.
• Place the pot on the stove and bring to a boil over medium-high heat.
• Once boiling, drain the beans in a fine-mesh sieve and return them to the pot.
• Add fresh water to cover the beans by 1–2 inches and bring to a boil over medium-high heat.
• Once boiling, place an otoshibuta (drop lid) over the beans to prevent them from moving too much.
• Reduce the heat to medium-low and simmer for 1–1½ hours. Add more water as needed to keep the beans covered.
• After 1 hour, check for doneness by mashing a bean between your fingers. If it mashes easily, the beans are ready.

To Make Tsubuan (Chunky Red Bean Paste)

• Drain the cooked beans in a sieve and return them to the pot.
• Turn the heat to medium-low and add half of the sugar. Stir well.
• Once the sugar dissolves, add the remaining sugar and mix well.
• Add the kosher salt and stir.
• Continue stirring to let the moisture evaporate. When you can draw a line on the bottom of the pot with a spatula, turn off the heat.
• Transfer the anko to a flat baking sheet to cool completely.
• Once cooled, use it in Daifuku Mochi, Anpan, Red Bean Pancakes, and Matcha Zenzai (Red Bean Soup).

To Make Koshian (Fine Red Bean Paste)

• Reserve some cooking liquid, then drain the beans in a sieve.
• Transfer the beans to a food processor and blend into a fine paste. If needed, add 1–2 Tbsp of the reserved liquid.
• Transfer the paste back to the pot and turn the heat to medium-low.
• Add half of the sugar and mix well. Once dissolved, add the rest of the sugar.
• Stir continuously to let the moisture evaporate.
• Add the kosher salt and stir.
• When you can draw a line on the bottom of the pot with a spatula, turn off the heat.
• Transfer the anko to a flat baking sheet to cool completely.
• Once cooled, use it in Strawberry Mochi (Ichigo Daifuku), Sakura Mochi, Manju, and Mizu Yokan.

Storage

• Transfer the anko to an airtight container and cool.
• Store in the refrigerator for up to 3–4 days or in the freezer for up to 2 months.