📝 About This Recipe
Anko is the soul of Japanese confectionery, a luscious and deeply ruby-colored paste made from simmered adzuki beans. This recipe yields 'Tsubuan,' a chunky version that balances the earthy, nutty profile of the beans with a clean, refined sweetness. Whether tucked into a warm taiyaki or swirled into morning porridge, this protein-rich plant-based staple is a masterclass in patience and delicate flavor balance.
🥗 Ingredients
The Beans
- 250 grams Dry Adzuki Beans (rinsed and sorted to remove stones)
- 6 cups Filtered Water (divided for initial boiling and simmering)
Sweeteners and Seasoning
- 200 grams Granulated White Sugar (cane sugar works best for a clean taste)
- 25 grams Light Brown Sugar (adds a subtle molasses depth)
- 1/4 teaspoon Fine Sea Salt (essential to balance the sweetness)
- 1 tablespoon Hon-Mirin (adds a professional glossy finish)
👨🍳 Instructions
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1
Rinse the adzuki beans thoroughly under cold running water. Discard any damaged beans or small pebbles that may have been harvested with the legumes.
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2
Place the beans in a heavy-bottomed pot and cover with 3 cups of water. Bring to a rolling boil over high heat and let boil for 5 minutes.
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3
Drain the beans into a colander, discarding the dark purple water. This step, called 'shibuki-nuki,' removes the harsh tannins and bitterness from the bean skins.
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4
Return the blanched beans to the pot and add 4 cups of fresh filtered water. Bring to a boil again, then immediately reduce the heat to the lowest possible simmer.
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5
Place a 'drop lid' (otoshibuta) or a piece of parchment paper directly on the surface of the water. This keeps the beans submerged so they cook evenly and don't break apart.
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6
Simmer gently for 60 to 90 minutes. Check occasionally to ensure the beans are always covered by at least an inch of water; add a splash of hot water if the level drops too low.
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7
Test for doneness by picking up a bean and pressing it between your thumb and pinky finger. It should mash effortlessly with zero resistance in the center.
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8
Once tender, turn off the heat. If there is excessive water, drain some out until the water just barely covers the tops of the beans.
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9
Add one-third of the sugar and the salt. Stir gently with a wooden spatula. Turn the heat back to medium-low.
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10
Once the sugar has dissolved, add the remaining sugar in two more stages. Adding sugar gradually prevents the beans from toughening (osmotic shock).
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11
Cook the mixture, stirring constantly but gently, until the liquid has evaporated and the paste thickens. You should be able to draw a line across the bottom of the pot with your spatula.
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12
Stir in the mirin during the last 2 minutes of cooking to give the paste a beautiful, professional sheen.
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13
Remove from heat. Transfer the paste to a flat tray or plate and spread it out to cool quickly. This preserves the vibrant color and prevents the sugar from over-caramelizing.
💡 Chef's Tips
For a smoother 'Koshian' style, push the cooked beans through a fine-mesh sieve before adding sugar to remove the skins. Never salt the beans until they are completely soft, as salt prevents the cell walls from softening. If the paste feels too dry after cooling, you can stir in a teaspoon of hot water to loosen it. Store in an airtight container in the fridge for up to 4 days, or freeze in small portions for up to 3 months. Use a heavy cast-iron or stainless steel pot to ensure even heat distribution and prevent scorching.
🍽️ Serving Suggestions
Spread generously over hot buttered toast for a classic 'Ogura Toast' breakfast. Serve a dollop alongside warm matcha green tea to balance the tea's natural astringency. Use as a filling for homemade mochi, dorayaki pancakes, or steamed buns. Swirl into vanilla bean ice cream or Greek yogurt for a protein-packed dessert. Pair with fresh strawberries for a simple, elegant fruit salad.