Easy Pressure Cooker Tsubu-an Chunky Sweet Red Bean Paste, Japanese Confectionery Style - adzuki beans

Method

• Soak the adzuki beans in water overnight (at least 8 hours).
• If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time.
• If the scum doesn't bother you, you can just go to step (3).
• I'm not bothered by it.
• Put the beans and the water into the pressure cooker.
• Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes.
• After 30 minutes, heat the beans over medium heat, stirring frequently.
• Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn.
• When the liquid is reduced, add the sugar in 2 batches.
• The amount of liquid will increase.
• Add soy sauce.
• Add the salt and taste, adjusting the amount of salt to your liking.
• The boiled adzuki beans are done at this point.
• Next, boil it down.
• Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture.
• Done!
• Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze.
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