Sweet Red Bean Paste Tsubuan And Koshian Recipes

PRESSURE COOKER ANKO (RED BEAN PASTE)

Steps:

• Gather all the ingredients.
• Put the 300 g (1 ½ cup) azuki beans in a strainer and place it inside a large bowl. Rinse the azuki beans in running water until water is clear. Discard any pieces that are floating. Drain water.
• Transfer the beans to the Instant Pot and add 1200 ml (5 cups) of water to your pressure cooker.
• Cover and lock the lid of your pressure cooker. If you're using an Instant Pot, turn it on and press the "Bean/Chili" button. Press the "minus" button to decrease the cooking time from the default 35-minute cooking time to 25 minutes.
• Before you walk away, make sure the steam release handle points at "sealing" and not "venting".
• If you're using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low to maintain the pressure for about 20 minutes.
• When it's done cooking, the Instant Pot will switch automatically to "Keep Warm" mode. Let the pressure slowly release by itself for 15-20 minutes. If you are using a stove-top pressure cooker, remove the pot from the heat, and let the pressure release naturally. Before opening the lid, turn the steam release handle to vent and release any leftover pressure.
• Scoop the foam on the surface and discard (if you prefer the more refined taste). Pick one bean and mash it with your fingers. If it is mashed easily, it's done.
• Then drain the azuki beans through a fine sieve and put the azuki beans back in the inner pot. If you're making Oshiruko (Zenzai) or red bean soup, DO NOT DRAIN and continue the next step with the cooking liquid remaining in the pot.
• Add the sugar. Press the "Saute" button and select the "Low" option.
• Let the sugar dissolved completely, stirring occasionally with a wooden spoon. Add a pinch of salt right before you choose the following options: 1) Fine texture, 2) coarse texture, and 3) red bean soup.

SWEET RED BEAN PASTE (TSUBUAN AND KOSHIAN)

Steps:

• Gather all the ingredients.
• Rinse the azuki beans and discard any broken beans.
• Transfer the drained azuki beans to a large pot. Add enough water to the pot so the beans are covered by 1-2 inches.
• Place the pot on the stove and bring the water to a boil over medium-high heat.
• Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
• Next, add more water to the pot so the beans are covered by 1-2 inches.
• Bring the water to a boil over medium-high heat. Once boiling, put an otoshibuta (drop lid) over the beans. (The otoshibuta will prevent the beans from dancing around too much.) Turn down the heat to medium low and keep it simmering for the next 1 to 1½ hours.
• Some of the water will evaporate, so add more water to keep the beans submerged, as needed. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it's done.

ANKO (SWEET RED BEAN PASTE)

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

SWEETENED RED BEAN PASTE

Steps:

• Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.
• Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.