📝 About This Recipe
Anko is the soul of Japanese confectionery, a luscious and deeply ruby-colored spread crafted from simmered adzuki beans and cane sugar. This Tsubuan-style paste balances a delicate earthiness with a refined sweetness, offering a texture that is simultaneously creamy and studded with tender bean skins. Whether tucked into a warm taiyaki or spread over morning toast, it represents the pinnacle of wagashi elegance and comforting home cooking.
🥗 Ingredients
The Beans
- 250 grams Dry Adzuki Beans (rinsed and sorted to remove stones)
- 6-8 cups Filtered Water (for boiling and simmering)
The Sweetener & Seasoning
- 200 grams Granulated White Sugar (for a clean, bright sweetness)
- 50 grams Light Brown Sugar (adds a subtle molasses depth)
- 1/4 teaspoon Fine Sea Salt (essential to balance the sugar)
- 1 tablespoon Mild Honey (optional, for a glossy finish)
👨🍳 Instructions
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1
Place the rinsed adzuki beans in a heavy-bottomed pot and cover with enough water to submerge them by at least 2 inches. Bring to a rolling boil over high heat.
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2
Once boiling, cook for 5 minutes. Drain the beans into a colander and discard the purple-tinted water; this 'shibunuki' process removes the harsh tannins and bitterness from the bean skins.
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3
Return the beans to the pot and add 4-5 cups of fresh filtered water. Bring to a boil again, then immediately reduce the heat to a very low simmer.
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4
Place a 'drop lid' (otoshibuta) or a piece of parchment paper directly on the surface of the water to keep the beans submerged and prevent them from dancing around and breaking.
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5
Simmer gently for 60 to 90 minutes. Check every 20 minutes to ensure the beans are always covered by water, adding a splash of hot water if the level gets too low.
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6
Test the beans for doneness: take one bean and press it between your thumb and pinky finger. It should crush into a smooth paste with absolutely no resistance or graininess.
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7
Once perfectly soft, turn the heat to medium-high and stir in the white sugar, brown sugar, and salt in three separate additions, allowing the sugar to dissolve between each.
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8
Stir constantly with a wooden spatula or silicone spoon to prevent the sugars from scorching on the bottom of the pot.
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9
Continue to cook and stir as the liquid evaporates. The paste is ready when you can draw a line across the bottom of the pot with your spatula and the 'path' remains visible for a few seconds.
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10
Stir in the honey for a professional-looking sheen, then remove the pot from the heat.
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11
Transfer the paste to a wide, shallow tray or plate. Spread it out thinly to allow it to cool rapidly, which preserves the vibrant color and prevents the sugar from over-caramelizing.
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12
Once cooled to room temperature, the paste will thicken significantly. Store in an airtight container in the refrigerator for up to one week.
💡 Chef's Tips
Always discard the first boiling water to ensure a clean, sweet flavor without any astringency. Never add the sugar until the beans are completely soft; sugar prevents the bean fibers from softening further once added. For a smoother 'Koshian' style, press the cooked beans through a fine-mesh sieve to remove all skins before the final thickening step. If the paste feels too dry after cooling, stir in a teaspoon of warm water to loosen the texture. This paste freezes beautifully; portion it into small bags and freeze for up to 3 months for easy use in future desserts.
🍽️ Serving Suggestions
Spread a thick layer over buttered thick-cut shokupan (Japanese milk bread) for the ultimate Nagoya-style 'Ogura Toast'. Serve as a dip for warm, chewy shiratama dango (rice flour dumplings) alongside a cup of hot matcha. Spoon over a bowl of vanilla bean ice cream with fresh strawberries for a quick fusion sundae. Use as a filling for homemade dorayaki pancakes or steamed buns (Anman). Whisk a few tablespoons into hot milk or water to create a comforting 'Oshiruko' sweet bean soup.