📝 About This Recipe
Amanatto is a quintessential Wagashi treasure, consisting of heirloom beans simmered to a buttery tenderness and encased in a delicate, shimmering crust of granulated sugar. Originating in the mid-19th century at the Eitaro Sohonpo confectionery in Tokyo, these sweet gems celebrate the natural texture and earthy sweetness of legumes. Unlike fermented natto, Amanatto is a refined confection that offers a sophisticated balance of soft, melt-in-the-mouth interiors and a satisfying crystalline crunch.
🥗 Ingredients
The Legumes
- 1/2 cup Dried Adzuki beans (high quality, uniform size)
- 1/2 cup Dried Otebou beans (White Kidney) (also known as Cannellini)
- 1/2 cup Dried Black Soybeans (Kuromame) (optional, for variety)
The Poaching Liquid
- 6-8 cups Water (filtered water is preferred)
- 1/4 teaspoon Baking soda (helps soften the bean skins)
The Concentrated Syrup
- 1.5 cups Granulated white sugar (divided for staged sweetening)
- 1 cup Water (for the syrup base)
- 1 tablespoon Mizuame or light corn syrup (gives the beans a professional gloss)
- 1 pinch Sea salt (to balance the sweetness)
The Finishing Touch
- 1/2 cup Extra-fine granulated sugar (for coating the finished beans)
👨🍳 Instructions
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1
Rinse each type of bean separately under cold running water to remove dust. Place them in individual bowls and cover with at least 3 inches of water. Allow them to soak for 12 to 24 hours until fully hydrated and plump.
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2
Drain the soaking water. Place the beans in separate pots (to keep colors distinct) and cover with fresh water. Add a tiny pinch of baking soda to each pot to ensure the skins remain tender.
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3
Bring the pots to a boil over medium-high heat. Once boiling, drain the water immediately and replace with fresh cold water. This 'shibunuki' process removes bitterness and astringency from the beans.
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4
Return to a simmer. Cook the beans over low heat, ensuring they are always submerged (add water as needed). Simmer until tender enough to crush easily between two fingers, but still holding their shape perfectly. This usually takes 60-90 minutes.
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5
Once tender, drain the beans very gently using a mesh strainer to avoid breaking the delicate skins. Let them air dry for 10 minutes.
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6
In a wide, shallow pan, combine 1 cup of water and 1/2 cup of the granulated sugar. Heat until the sugar dissolves. Add the cooked beans carefully.
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7
Simmer the beans in the syrup on very low heat for 15 minutes. Turn off the heat and let the beans sit in the syrup for at least 4 hours (or overnight) to allow the sugar to penetrate the core.
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8
Add another 1/2 cup of sugar and the mizuame (or corn syrup) to the pan. Bring back to a gentle simmer for 10 minutes. The syrup will begin to thicken and look glossy.
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9
Add the final 1/2 cup of sugar and the pinch of salt. Simmer until the syrup has almost completely evaporated and the beans are coated in a thick, sticky glaze.
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10
Place a wire cooling rack over a piece of parchment paper. Use a slotted spoon to transfer the beans onto the rack, spacing them out so they don't stick together.
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11
Allow the beans to air dry in a cool, non-humid place for 2-4 hours. They should be tacky to the touch but not dripping.
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12
Place the extra-fine granulated sugar in a shallow bowl. Toss the tacky beans in the sugar in small batches until evenly coated in a sparkling white crust.
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13
Return the coated beans to the clean wire rack to dry completely for another 2 hours before storing in an airtight container.
💡 Chef's Tips
Always cook different colored beans in separate pots to prevent the dark pigments of the adzuki from staining the white kidney beans. Do not rush the simmering process; high heat will cause the bean skins to burst, ruining the aesthetic. The gradual addition of sugar (staged sweetening) is crucial to prevent the beans from shriveling and becoming tough. If you live in a very humid climate, use a food dehydrator on the lowest setting or a fan to help the beans dry before coating. For a unique twist, you can infuse the syrup with a piece of ginger or a splash of vanilla extract.
🍽️ Serving Suggestions
Serve alongside a bowl of frothy Matcha (ceremonial green tea) to balance the sugar with earthy bitterness. Pair with a cup of toasted Hojicha for a comforting, nutty afternoon snack. Use as a sophisticated topping for vanilla bean ice cream or traditional Japanese shaved ice (Kakigori). Present these in a small lacquer box or origami paper liner for an authentic Wagashi experience. They make a wonderful gift when packed in a glass jar with a decorative ribbon.