Hi, I am Joana. Today, we’re going to prepare macrobiotic: anko (sweet adzuki bean paste) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Macrobiotic: Anko (Sweet Adzuki Bean Paste) Recipe
Macrobiotic: Anko (Sweet Adzuki Bean Paste) is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Macrobiotic: Anko (Sweet Adzuki Bean Paste) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook macrobiotic: anko (sweet adzuki bean paste) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Take 100 ml Dried adzuki beans
- Make ready 1 5 x 10 cm strip Kombu
- Get 800 ml Water
- Prepare 1/2 tsp Salt
- Take 60 grams Raisins
- Prepare 1 Dried persimmons (optional)
Steps to make Macrobiotic: Anko (Sweet Adzuki Bean Paste):
- Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
- After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don’t cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer.
- Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins.
- Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste.
- You could also make zenzai if you don’t mash the beans; just add more water, and serve with omochi!
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