How to Make Koshi-an, Anko, & Azuki Beans - azuki beans

Method

• Rinse the adzuki beans and put into the inner pot of a thermal cooker.
• Add enough water to equal about 3 times the volume of the adzuki beans.
• Cover with the lid and boil for 5 minutes.
• Then place the inner pot into the outer pot and leave it like that for at least 4 hours.
• (The photo shows the beans boiling)
• The azuki beans are done when you they're soft enough to mash when you squeeze one with your fingers.
• Add the contents of the pot, including the liquid, to a blender.
• Blend for about 10 seconds.
• (Skip this step if you do not have a blender.)
• Pass the adzuki beans through a strainer.
• If they're difficult to strain, pour some water over the beans.
• Continue to add water until the bean pieces are all covered with water.
• After the azuki beans are strained, let them sit a little while.
• A layer of water will form on top of the beans.
• Carefully discard the top layer of water.
• Line a strainer with cheesecloth or a dish towel with a fine weave and strain the bean paste.
• Squeeze the cheesecloth or dish towel to strain out the water.
• Put the anko in a saucepan and add 1/3 of the sugar.
• Place the saucepan over low heat and mix with a wooden spatula, stirring from the bottom of the pot.
• When the anko starts to soften, add 1/2 of the remaining sugar while continuing to heat over low heat.
• Wait a little while and then add the rest of the sugar.
• Keep mashing with the wooden spatula until the spatula leaves a ribbon in the bean paste.
• Add a pinch of salt and transfer to a tray or other container to cool.
• (Extra tip) This anko is not very sweet, so it only keeps in the refrigerator for about 1 week.
• It's very convenient if you divide it up into easy-to-use portions and freeze them.